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Spring Greens & Lentil Salad

A light, cleansing, but nutrient-dense salad that packs a dose of plant-based protein from the red lentils in every mouthwatering bite. Toss this together in a matter of minutes for an easy dish that tastes (and feels!) like a fresh spring party in a bowl!

INGREDIENTS

Serves 4-6

½ cup red lentils
2 tablespoons parsley, finely chopped
6 cups of leafy greens (any combination of arugula, dandelion, mixed greens, curly kale)
1 cup English peas, tips removed
¼ cup (or more) sliced radishes (watermelon radish pictured here)
1 green onion, thinly sliced
2 large carrots, julienned or shaved
Microgreens for garnish
2-3 tablespoons sunflower seeds

Lemony Vinaigrette
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 tablespoon dijon mustard
2 teaspoons maple syrup
1 garlic clove, minced
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon sea salt
black pepper to taste

Note: For a heartier salad, add in a serving of quinoa

A light, cleansing, but nutrient-dense salad that packs a dose of plant-based protein from the red lentils in every mouthwatering bite. Toss this together in a matter of minutes for an easy dish that tastes (and feels!) like a fresh spring party in a bowl!

INGREDIENTS

Serves 4-6

½ cup red lentils
2 tablespoons parsley, finely chopped
6 cups of leafy greens (any combination of arugula, dandelion, mixed greens, curly kale)
1 cup English peas, tips removed
¼ cup (or more) sliced radishes (watermelon radish pictured here)
1 green onion, thinly sliced
2 large carrots, julienned or shaved
Microgreens for garnish
2-3 tablespoons sunflower seeds

Lemony Vinaigrette
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 tablespoon dijon mustard
2 teaspoons maple syrup
1 garlic clove, minced
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon sea salt
black pepper to taste

Note: For a heartier salad, add in a serving of quinoa

METHOD

In a medium saucepan, bring lightly salted water to a boil. Add the lentils and turn down to medium heat. Cook for about 5 minutes or just until tender. Drain the lentils and transfer to a medium-sized bowl. Let cool. While the lentils are cooling, mix the vinaigrette ingredients until well-combined. Toss the lentils with 2 tablespoons of the lemony vinaigrette and add in the chopped parsley. Mix the rest of the ingredients with just enough dressing to lightly coat the greens and veggies then toss. Spoon the lentils on top and garnish with microgreens and sunflower seeds. Season with salt and pepper to taste. Dig in!