This salad made a "teaser" appearance in Wednesday's post, and I have been eating it allllll week. It's just so wonderful!
I'm calling it gourmet, because it truly seems decadent! And when you pair it with Creamy Miso Garlic Dressing you won't be able to stop yourself from making happy yummy sounds in between every bite.
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| Creamy Miso Garlic Dressing(click for recipe) |
This recipes calls for Sprouted Lentils - one of my new favorite foods.
Want to learn how to sprout Lentils? It's so easy!
Go here to this post - and follow the directions for Sprouting Quinoa, simply replacing the Quinoa with Lentils!
Be careful though - Lentils triple in size when you sprout them:
If you're using a wide mouth (3 cup) Mason Jar I recommend starting with 1 cup of dried Lentils at the very most. You don't want to run out of room in your jar.
When you've finished with Sprouting it's time to make a decadent salad!
Gourmet Sprouted Lentil Salad
Makes enough for 2 portions
1 c Sprouted Lentils
1 large Apple (I used Braeburn) chopped
1/2 c fresh Peas (you can also use frozen if you don't feel like shucking peas)
2 medium Avocado - chopped
1/3 c Green Onion //or// Chive - chopped
1/4 c fresh Dill - minced
Sea salt & Pepper to taste
Everyone into the bowl, and mix it up!
Pour your Creamy Miso Garlic Dressing on top of your Salad...
*poof*
It's Gourmet!
I seriously recommend sharing this dish with someone special, or even tripling it and bringing it with you to a potluck or barbecue. It's guaranteed to kick the butt of any pasta or potato salad, while simultaneously smiling and winning over new friends!
Wishing you all the very best, and very yummiest of foods!
See you all back here on Monday with a new recipe, and maybe even some exciting news too!
xoxo,
Posts
great post!!!
ReplyDeletewe sprout everything here. wheatgrass (juice it of course), microgreens like sunflower sprouts and buckwheat lettuce, and seeds like broccoli, radish, alfalfa, lentil, mung bean, etc. i've written about it a few times in my blog as well, as i think homegrown sprouts are one of nature's perfect foods. right there with sea vegetables and blue-green algae.
Yayayayay! I am sprouting for the first time right now - chickpeas - and I am so excited to sprout pretty much everything.
ReplyDeleteI had an amazing sprouted lentil hummus the other day; have you ever done that? I would assume you need a really good blender because it was so creamy, unless you have another tip?
Dearest Sarahfae,
ReplyDeleteI wanted to make my own version of a "Raw Revolution" bar, but I've never tried sprouting before. Could you tell me how to sprout flax seed?
Thank you dear,
Ellen
I love to sprout things! When I was in a share house there was always always a large jar of lentils sprouting on the bench in everyone's way.
ReplyDeleteI had just started sprouting some mung beans, and wondering what to do with them when this recipe appeared. This is indeed one of the best things I ever ate. I changed up the basic salad: mung beans instead of lentils, and chucked in a little bit each of yellow squash, silverbeet and purple cabbage in place of the apple.
I could eat it all day! Thank you for the recipe (and salad inspiration!)
Emma
@Ellen: This is a great question! While I haven't had too much time to play around with sprouting flax, my "go to" for sprouting info has always been Sprout People. They're a wonderful place to start, at the very least:
ReplyDeletehttp://sproutpeople.org/flax.html
(reference the left column for sprouting flax photos)
@Emma: Yay! Thank you! I'm so excited to hear that you liked it! I plan on sprouting mung beans next - so thanks for the reminder. :)