Sprouted Lentil Salad With Vegetables - Root Cause Medical Clinic Clearwater FL

Name: Sprouted Lentil Salad With Vegetables - Root Cause Medical Clinic Clearwater FL
Total time: 15 min
Ingredients: 1 cup sprouted lentils or mung beans (pictured prepared according to package directions – brand I use is TruRoots.); 6 organic new (red potatoes (steamed)); 1 organic avocado (cut into bite-size pieces); 1 organic cucumber (medium, sliced); 1 organic red bell pepper (chopped into bite-size pieces. You could substitute an organic carrot if you like it better.); 1/2 cup organic red cabbage chopped; 4 organic crimini mushrooms (sliced thin); 2 organic green onions (sliced into small pieces (Optional: you could use diced red onion as well)); 1 handful of organic cherry tomatoes (when in season); 2 tablespoons vegan mayonnaise (optional- added after salad dressing, see recipe below); Salt; pepper; 3 cups organic arugula (pictured or baby spinach to act as a bed for the salad.); 2/4 cup organic cold-pressed extra virgin olive oil; 1/2 -3/4 cup organic balsamic vinegar; 1 clove organic garlic finely chopped or put through a garlic press if you have one; 1 teaspoon of Dijon mustard

rootcausemedicalclinics.com

If you’re trying to eat more plant based, this is a delicious, fast and easy meal to prepare. It’s packed with very healthy ingredients, including a nice

View full recipe on rootcausemedicalclinics.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at rootcausemedicalclinics.com.

Share this recipe:

Cooking tools:

Steamer basket
Garlic press
Mason jar
Saucepan
Stove
Colander
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Fork
Spoon
Plate

Ingredients

1 cup sprouted lentils or mung beans (pictured prepared according to package directions – brand I use is TruRoots.)
6 organic new (red potatoes (steamed))
1 organic avocado (cut into bite-size pieces)
1 organic cucumber (medium, sliced)
1 organic red bell pepper (chopped into bite-size pieces. You could substitute an organic carrot if you like it better.)
1/2 cup organic red cabbage chopped
4 organic crimini mushrooms (sliced thin)
2 organic green onions (sliced into small pieces (Optional: you could use diced red onion as well))
1 handful of organic cherry tomatoes (when in season)
2 tablespoons vegan mayonnaise (optional- added after salad dressing, see recipe below)
Salt
pepper
3 cups organic arugula (pictured or baby spinach to act as a bed for the salad.)
2/4 cup organic cold-pressed extra virgin olive oil
1/2 -3/4 cup organic balsamic vinegar
1 clove organic garlic finely chopped or put through a garlic press if you have one
1 teaspoon of Dijon mustard