Lentil Salad with Cauliflower and Olives | Nourishing Meals®

Ingredients

• ¾ cup black beluga lentils
• ¼ teaspoon sea salt
• 1 head cauliflower cut into florets
• 1 tablespoon avocado oil
• ½ teaspoon sea salt
• 1 cup microgreens (or baby arugula)
• ½ cup castelvetrano olives
• ¼ julienned red onion
• 1 freshly squeezed lemon
• 1 teaspoon dijon mustard
• 1 teaspoon raw honey
• 1 clove garlic crushed
• 3 tablespoons extra virgin olive oil