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Healthy, Vegan Lentil Salad
Vegan | Gluten-Free | Plant-Based
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Ingredients
Lentils:
- 2 and 1/2 cups cooked lentils* about 1 pound
- 1 Tablespoon olive or avocado oil
- 1/2 cup red onion small dice
- 3 pinches sea salt
- 1 Tablespoon fresh lemon juice
- 1/4 cup sunflower seeds I like roasted and salted
- 1 Tablespoon nutritional yeast or Brewer's Yeast for lactation
- 1 avocado, diced
Dressing:
- 4 Tablespoons Flaxseed oil or Olive oil
- 2 Tablespoons apple cider vinegar or balsamic vinegar more if you love vinegar
- 1 generous pinch sea salt
- 1 pinch black pepper
6 - 8 cups leafy salad greens
Instructions
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Add cooked lentils to a large mixing bowl with olive or avocado oil, red onions, sea salt, lemon juice, sunflower seeds and nutritional yeast. Mix with a fork to break up lentils and combine.
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In a separate small mixing bowl, add the dressing ingredients and whisk to combine.
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To serve, place 2 cups of leafy greens or arugula on a plate and top with 1 cup of lentil salad and top with chopped avocado. Drizzle 1 - 2 Tablespoons of dressing over each salad and enjoy!
Recipe Notes
*Trader Joe's sells cooked lentils found in the produce section that work great with this recipe. If you don't have access to Trader Joe's, cook 1 cup dry lentils according to package instructions.