Crunchy Sprouted Lentil Walnut Salad (Raw / Live Food)
- Reviews 1
Ready In: 20 mins
Serves: 6-8
Ingredients
The Salad
- 2 cups sprouted lentils
- 2 cups walnuts (organic and raw for maximum nutrition)
- 2 large carrots
- 3 cups Baby Spinach, packed (or kale or a combo of the two)
The Dressing
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon mustard powder
- 2 tablespoons extra virgin olive oil (OR for variation, 1/2 c mayo)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw honey
Directions
- Place sprouted lentils in large mixing bowl. Set aside.
- In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
- In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
- Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
- For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
- Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).
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