Emerald Lentil Salad
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
- ¾ cup green or French lentils
- 1 pound broccoli florets, thinly sliced
- 1 Avocado, chopped
- ⅓ cup roasted and salted pumpkin seeds
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ cup micro greens
Instructions
- 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.
- Enjoy!