Amaranth Salad
This gluten-free salad with sun-dried tomatoes, zucchini and fresh mint is a great way to get a protein boost for your day.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- Juice of 1 lemon
- 2 Tbsp balsamic vinegar
- 3 Tbsp extra-virgin olive oil
- 8 oz green lentils
- 2 ⁄ 3 cups amaranth
- 1 medium zucchini
- 1 ⁄ 3 cups oil-packed sun-dried tomatoes, drained and chopped
- Salt
- freshly ground black pepper
- 1 ⁄ 4 cups chopped fresh mint leaves
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