This is what we call a spoon salad! Use a spoon to make sure you don’t miss a drop. We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd. Roasted pumpkin seeds add a salty crunch. Creamy avocado keeps you satisfied. Thinly sliced broccoli is perfect raw, but if you have leftover roasted broccoli, you can use that instead. The bulk of this salad comes from the French green lentils. Unlike red lentils, these will keep their shape and ensure this hearty salad satisfies.
Emerald Lentil Salad
Total Time: 45 minutes
¾ cup green or French lentils
1 pound broccoli florets, thinly sliced
1 avocado, chopped
1/3 cup roasted and salted pumpkin seeds
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup micro greens
- Place lentils and five cups water in a medium saucepan and bring to a gentle simmer. Cook until lentils are just tender, approximately 35 minutes. Drain and set aside to cool.
- In a medium mixing bowl, place cooled lentils, broccoli, avocado, and pumpkin seeds.
- Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve garnished with micro greens.