Lentil Salad with Cauliflower and Olives
Black lentils are an excellent choice to use in salads because they have a thicker skin and do no
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Citrus press
- Garlic press
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
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 red onion, julienned
- 1 lemon, freshly squeezed
- 1 teaspoon dijon mustard
- 1 teaspoon raw honey
- 1 clove garlic, crushed
- 3 tablespoons extra virgin olive oil
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