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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.
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Servings: 4
Ingredients Method

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

Method
 

  1. 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. 
  2. In a medium mixing bowl, place cooled lentils, broccoli, avocado, and pumpkin seeds.
  3. Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve garnished with micro greens.
  4. Enjoy!