This salad has all the elements. Earthiness, sweetness, tanginess and lots of deliciousness! I love to use lentils anywhere and everywhere I can. They’re a great source of plant based protein and are packed with iron, both things that you need to be conscious of when eating a plant based diet. The base of this salad is arugula, lentils and a super yummy tahini dressing. The rest of the ingredients can be swapped out for what you have already or what’s in season.

You can make a big batch of lentils at the beginning of the week and use them in soups, salads like this one, burger patties, etc. They’re the most flavorful when cooked with veggie broth instead of water and when in a time crunch, look for sprouted lentils as they take less than half the time to cook!

This is a great meal prep for a mason jar salad as well. Add the lentils at the bottom so they marinate in the dressing, it knocks up the flavor and really elevates the complexity of this salad!

Serves 2

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The Goods:

Maple Tahini Dressing:

  • 1/4 cup tahini

  • 3 tbsp olive oil

  • 2 tbsp maple syrup

  • 1 lemon, juiced

  • 1/2 tsp salt

The Salad:

  • 1/2 cup uncooked lentils

  • 2 cups arugula

  • 6 strawberries, chopped

  • 1 purple carrot, sliced

  • 1/4 cup cashews

  • 3 small sweet peppers, chopped

The Method:

  1. Cook lentils to package directions.

  2. In a small bowl, combine everything for the dressing and whisk well until combined. Set aside.

  3. On serving plates or mason jars, start to assemble your salad! For a bowl, start with arugula, then lentils and add the rest after that. When assembling a mason jar, start with the dressing and then add the lentils, and so on, finishing with the arugula.

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