juice of two lemons
1/4 cup vinegar
2 tbsp maple syrup
salt to taste
red pepper flakes
2 c cooked lentils
1 bag of broccoli slaw
1/2 c chopped parsley
1/4 c chopped mint
1/4 c chopped chives
1 container of clover sprouts
1 medium avocado, cut into small cubes
2 tbsp sesame seeds
1/2 c cashews
Mix first 5 ingredients in a bowl for the dressing.
Boil a medium pot of water add the lentils and cook till tender. (Depending on the type of lentils it could take from five to twenty minutes. Taste them every 5 minutes till done). Drain and rinse with cold water.
Add the remaining ingredients to a large bowl. Add the lentils and the dressing. Toss and serve.
Serves 4: 192 calories per serving or 771 calories for whole salad.
We really love the dressing for this salad with the mint and parsley flavors. I had a little tomato left over from the day before and added that. You can substitute toasted pine nuts or almonds for the cashews.
I used red lentils for this dish and it was not the best because they got soft very fast. They tasted great, but it was not as pretty as it could be with green lentils. Next time I will use them.
“Wine – Big rich buttery California Chardonnay – Let’s face it, broccoli and wine is a tough one! However, a big buttery Chard will hold up without tasting bitter or overpowering the dish with high acidity. Not to mention they go perfect with lentils and cashews. Serve chilled in a white wine glass.”
– Damian Kelley