This is what we call a spoon salad! We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd.
Ingredients:
- 3/4 cup green or French lentils
- 1 pound broccoli florets, thinly sliced
- 1 avocado, chopped
- 1/3 cup roasted and salted pumpkin seeds
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup micro greens
Directions:
- Place lentils and five cups water in a medium saucepan and bring to a gentle simmer. Cook until lentils are just tender, approximately 35 minutes. Drain and set aside to cool.
- In a medium mixing bowl, place cooled lentils, broccoli, avocado, and pumpkin seeds.
- Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve garnished with micro greens.
SERVES 4 • TOTAL TIME: 45 MINS • VEGAN, GLUTEN-FREE
Recipe provided by INFRA.
