A crisp cold lentil salad is perfect for spring. But its even better when stacked. We love to STACK things!!! Here we show you a delicious early spring lentil salad recipe. This is fresh, healthy, easy, and beautiful!
Author: SEE Salt TV
Ground Black Pepper
Lentils (2 cups)
per package's instructions. Mince
Garlic (1 clove)
. Dice the
Celery (1 stalk)
and place in separate bowls.
Add the minced garlic to them once they are done.
Add a small amount of
Olive Oil (as needed)
to each bowl including lentils.
Add the juice of half of the
and season with
Sea Salt (to taste)
Ground Black Pepper (to taste)
Use a forming ring or a tin can with ends removed to layer the salad. Begin with the lentils. Be sure to firmly press down each layer with a tamper or something flat.
The order of layers is as follows: carrots, avocado, celery and tomato. Continue with each layer working your way up to the top.
Carefully slide the ring off while pressing slightly on the top the salad with tamper to secure. This should come off easily. Finish with your
Microgreens (to taste)
Nutrition Per Serving
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