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!
Total Time
30min
5.0
3 Ratings
Author: SEE SALT
Servings:
2
Ingredients
•
2
cups
Lentils
•
1
Carrot
•
1
Avocado
•
1
stalk
Celery
•
2
Medium
Tomatoes
•
to taste
Microgreens
•
1
clove
Garlic
•
1/2
Lime
•
as needed
Olive Oil
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Prepare the Lentils (2 cups) per package's instructions. Mince Garlic (1 clove). Dice the Carrot (1), Avocado (1), Celery (1 stalk) and Tomatoes (2) and place in separate bowls.
2.
Add the minced garlic to them once they are done.
3.
Add a small amount of Olive Oil (as needed) to each bowl including lentils.
4.
Add the juice of half of the Lime (1/2) and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
5.
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.
6.
The order of layers is as follows: carrots, avocado, celery and tomato. Continue with each layer working your way up to the top.
7.
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
CALORIES
836
FAT
14.1 g
PROTEIN
50.0 g
CARBS
135.6 g
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