This salad is sure to leave you satisfied. The lentils add a nice texture change taking the dish to a whole new level. It's not "just a salad" it's a flavorful hearty meal! The recipe has been modified and stems from Miriam with Mouthwatering Vegan Recipes, click the link for the mouthwatering original!
My best friend and I used to make a Greek salad with finely cubed vegetables and I just crave it at times. This is a great modified alternative and even has a vegan parmesan to cover that cheesy craving!
The tip from Miriam was to cut each ingredient into very small squares/pieces. I took the advice and must say, it worked well! Great advice, great recipe! I'll be back again! I modified the recipe to add my spin to it and used freshly cooked lentils, bright green lime, sensational red onion, deep red cabbage and vegan parmesan cheese.
To start - I pre-cooked some lentils. Once cooked, I spread 1 cup on a plate to cool while I finely cubed the vegetables.
It's as easy as chop.....
My best friend and I used to make a Greek salad with finely cubed vegetables and I just crave it at times. This is a great modified alternative and even has a vegan parmesan to cover that cheesy craving!
The tip from Miriam was to cut each ingredient into very small squares/pieces. I took the advice and must say, it worked well! Great advice, great recipe! I'll be back again! I modified the recipe to add my spin to it and used freshly cooked lentils, bright green lime, sensational red onion, deep red cabbage and vegan parmesan cheese.
To start - I pre-cooked some lentils. Once cooked, I spread 1 cup on a plate to cool while I finely cubed the vegetables.
It's as easy as chop.....
Toss......
Add lentils and vegan parmesan.....
Decorate with chips and be prepared to impress your palette!
Ingredients:
Prep:
Dressing:
Enjoy tossed over the salad with organic corn chips, pita bread...etc! My husband and I almost devoured it all in one sitting. Please leave a comment and let me know how you enjoyed it!
With love,
Christa
- 1 cup pre-cooked lentils
- 2-3 organic tomatoes - chopped
- 1 jalapeño - chopped (opt)
- 1 small bell pepper - chopped
- 1 small cucumber (w/skin) - chopped
- 1/2 red onion - chopped
- 3 large garlic cloves - chopped
- 3/4 - 1 cup red cabbage - chopped
- Juice of 1 lime
- 1/2 cup vegan parmesan cheese
- Opt: add some fresh basil & parsley! (I forgot but do recommend it!)
Prep:
- Place ingredients into a bowl
- Toss together and add the cooled, pre-cooked lentil beans
- Toss with the following homemade dressing!
Dressing:
- 1 tsp dried mint
- 1 tsp dried curry powder
- dash of ginger powder
- garlic salt, black pepper and red pepper flakes to taste
- 1 tbsp brown rice syrup (or your fav!)
- Juice of 1 lime
- 2 tbsp lemon juice
- 3 tbsp grape seed oil or olive/your favorite
- Dash of Balsamic Vinegar
Enjoy tossed over the salad with organic corn chips, pita bread...etc! My husband and I almost devoured it all in one sitting. Please leave a comment and let me know how you enjoyed it!
With love,
Christa
