Ingredients
- Salad
- 1 package mixed greens or lettuce of choice
- 1 (8 oz) can beluga lentils, drained and rinsed
- Handful of cherry tomatoes, diced
- 1 small red onion, diced
- ½ can chickpeas, drained and rinsed
- 1 avocado, sliced
- Handful of baby radishes, thinly sliced
- Fresh cilantro, chopped
- Optional Toppings
- Chopped walnuts
- Pumpkin seeds
- Sunflower seeds
- Apple Cider Vinaigrette
- ½ cup olive oil
- ⅓ cup apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp Herbes de Provence
- Salt and freshly ground black pepper, to taste
Servings
Yields
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Linked Recipes
Preparation
Step 1
Combine the mixed greens, beluga lentils, chickpeas, cherry tomatoes, radishes, red onion, and avocado in a large serving bowl.
Step 2
To make the vinaigrette, whisk together the olive oil, apple cider vinegar, Dijon mustard, Herbes de Provence, salt, and pepper until well combined. Taste and adjust the seasoning if needed.
Step 3
Drizzle the dressing over the salad and gently toss until everything is evenly coated.
Step 4
Finish with fresh cilantro and any optional toppings such as walnuts, pumpkin seeds, or sunflower seeds.
Step 5
Serve immediately, or store the dressing separately in an airtight container in the refrigerator until ready to use.
You may also like
Creamy Roasted Cherry Tomato Gnocchi
One-pan gnocchi in a rich, creamy sauce of blistered cherry tomatoes, coconut milk, garlic, and herbs.
Gomasio Confit Leeks
Slow-roasted leeks with sesame vinaigrette, crunchy peanuts, gomasio, cilantro, and sesame seeds.
Roasted Cauliflower Wraps with Creamy Spicy Ranch
Smoky roasted cauliflower wraps with peppers, onions, charred corn, avocado, cabbage, lettuce, and creamy spicy ranch.