Several years ago I did a 30 day juice fast. THIRTY DAYS. Did you read that? It was insanity. It was one of the hardest most rewarding things I’ve ever done. After we were done, we slowly incorporated raw food back into our diet. My New Favorite Salad was one of the first things we had and it was indeed one of the most amazing salads I’ve ever had. Three years later we still love the salad. I wanted to amp up the nutrition just a bit so I decided to add sprouted lentils. Earlier this year I had the pleasure of attending the Culinary Institute of America in Napa Valley for a weekend of all things ‘Pulses’. You can read all about it: here (and snag the recipe for my delicious Cocoa Lentil Cupcakes). Lentils are an amazing source of nutrients and so easy to incorporate just about anywhere.
This salad is so easy. All you need are just a few wholesome ingredients and you’re on your way. Plus, the dressing is simply fresh squeezed lemon juice. You don’t have to worry about extra sugars in a vinaigrette or lots of calories in a creamy based dressing. A drizzle of lemon juice and you’ve got just what you need for this tasty salad. You can enjoy it as a side or alone as a meal on its own. Either way you’re bound to fall in love with it as I have!
Items used in this post:
Lentil Spinach Salad
- 2 c. baby spinach
- 1 avocado, sliced
- 1/2 c. cherry tomatoes, halved
- 1/4 c. fresh mozzarella pearls
- 1/2 c. sprouted lentils
- 1 lemon
- Fresh cracked ground pepper & sea salt
- Cook lentils according to package directions. Wash spinach (if not pre-washed). Combine spinach, sliced avocado, tomatoes, and mozzarella. Sprinkle lentils over top. Squeeze lemon and drizzle as much or as little over the entire salad. Finish it off with fresh ground pepper and sea salt.