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Strawberry Lentil Salad

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Here you go my strawberry loving friends, a beautiful spring or summer salad with added lentils.  Our Strawberry Lentil Salad is topped with my homemade Strawberry Vinaigrette and maple roasted cashews.  Such a quick and easy dressing for a plant-protein- boosted salad.  Delicious!  

Strawberry Vinaigrette
 

This quick and easy salad was made using Organic Girl – Good Clean Greens vive la France.  A gorgeous mix of mâche rosettes, baby chard, baby arugula, radicchio.  Strawberry Lentil Salad

Strawberry Lentil Salad

Strawberry Lentil Salad

Strawberry and Lentil Salad with fresh Strawberry Vinaigrette
Yields 4
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Ingredients
  1. 1 Container organicgirl good clean greens Vive la France mix
  2. (a great way to put together an impressive salad for your family and friends in minutes)
  3. 1 container organic local strawberries from Be Wise Ranch, sliced
  4. 1 cup cooked lentils
  5. 1/2 purple onion, sliced thin
  6. 1 avocado, diced into small bite-size pieces
  7. 1 cucumber, diced into small bite-size pieces
  8. 1 stalk celery, diced
  9. 1 cup maple roasted cashews (roast cashews tossed with a little maple syrup in oven until slightly brown - about 10 minutes)
Strawberry Vinaigrette Ingredients
  1. 1 cup strawberries
  2. 1 Tablespoon Coconut Vinegar
  3. 1 Tablespoon maple syrup (to keep this dressing raw, use coconut nectar instead of maple syrup)
  4. zest of 1/2 lime
  5. juice of 1/2 lime
  6. 2-3 Tablespoon Flax oil or any high-quality oil Flora
Instructions
  1. Prepare lentils: Using a large saucepan, add 1 cup dry French lentils, 4 cups low-sodium or homemade vegetable broth and 1 bay leaf. Bring to a boil. Reduce heat to simmer for approximately 20-30 minutes or until lentils are tender. Add a nice pinch of Himalayan sea salt and set aside to cool completely.
  2. Prepare cashews: Toss cashews with 1 tablespoon maple syrup. Place in a single layer on a lined baking sheet. Roast at 350 degrees F. about 10 minutes. Let cool.
  3. Prep all other salad ingredients. Using a large bowl, combine cooled lentils, greens, strawberries, onion, avocado and cucumber. Toss lightly.
  4. Vinaigrette: Place strawberries, coconut vinegar, maple syrup, lime zest, lime juice and oil in high speed blender. Blend until creamy.
  5. Pour over salad and toss until lightly coated. Top with maple roasted cashews.
  6. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
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