Lentil & Beet Spring Salad

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Contributed by: Kyra Corrigan

Serves: 3-4

Time: Prep: 10 min

A fresh, filling salad combined with a Coconut Vinaigrette, that is ready to eat in just minutes!
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A fresh, filling salad combined with a Coconut Vinaigrette, that is ready to eat in just minutes!
More Information >>

PRODUCT INFORMATION

Ingredients

2 large beetroot, boiled, peeled & cubed
1 cup baby spinach
1 can Organic Black Beluga Lentils
1 cup greek yoghurt
1 cup fresh sprouts or micro greens
1/4 cup Organic Omega Seed Mix
Handful of feta

Optional additions:

½ cup capers
Avocado
Basil
Handful of Organic Walnuts

Dressing:

Coconut Vinaigrette

method

  1. To assemble, combine the lentils, cubed beets, and spinach in a bowl.
  2. Toss with a small amount of vinaigrette, adding more as necessary but ensuring the salad doesn't become soggy.
  3. Serve with a handful of micro greens, a sprinkle of omega seed mix, crumbled fetta and a dollop of yogurt.
  4. Season with additional salt and pepper as needed.
Gluten Free
Gluten Free
Egg Free
Egg Free
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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