SPRING BEAN SAMMIE SPREAD

4 servings, 30 minutes

INGREDIENTS

Base

• 1 cup yellow split mung beans

• 1/4 tsp turmeric powder

• Salt & pepper to taste

  
  

Filling

• 1 avocado

• 2 tbsp fresh lemon juice

• 1 tbsp cold-pressed olive oil 

• Zest of 1/2 lemon

• ¼ cup finely chopped celery

• 1 tbsp chopped fresh dill

• 1 tbsp chopped cilantro

DIRECTIONS

1. Cook the mung beans: Add to a small pot with 3 cups water and turmeric powder. Bring to a boil, then simmer until soft but intact (about 20 minutes). Drain any excess water, season with salt, and allow to cool.

2. Mash the base: In a mixing bowl, gently mash the mung beans with avocado, lemon juice, olive oil, and lemon zest until creamy but textured.

3. Add crunch + herbs: Fold in the celery, cucumber, and herbs. Mix well.

4. Taste + adjust: Add more lemon or salt if needed. Let chill in the fridge for 1 hour if you can—flavors deepen.

#lunch #dinner #summer #spring #vata #pitta #kapha #ontheroad

Notes

• Option to add fresh arugula, cucumber slices, sprouts, tomato slices, hummus, olive oil drizzle, or your choice of spread to your sandwhich/ wrap.

• You can use a sprouted grain bread, sourdough bread, the Easy Yeast Free Wraps, or a lettuce cup for your sandwhich/ wrap.

• We don't like straight out of the fridge cold-things in Ayurveda, so even though, these are meant to be grab and go, try not to eat the spread right out of the fridge. Give it some time to warm up to room temperature (just knock the chill off) or make a warm panini out of it!