SPROUTED LENTIL SALAD
Yields: 4-6 servings
Ingredients:
Salad:
- 2 cups lentils, sprouted
- 2 large tomatoes, small dice
- 2 avocado, cubed
- 1 yellow bell pepper, small dice
- 1 cup corn kernels
- 1 jicama, small dice
- 1/4 - 1/2 cup small diced red onion
- 1/4 - 1/2 cup cilantro, chopped
Dressing:
- 1 cup olive oil
- 1/4 cup lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp cayenne
Instructions:
- In a large bowl combine sprouts with tomatoes, avocado, bell pepper, corn, jicama, red onion and cilantro. Gently mix.
- In a separate bowl whisk together the dressing ingredients.
- Pour the dressing over the lentil/vegetable mixture and toss to coat. Adjust seasoning if needed.
- Chill for one hour to allow flavors to meld.
- Garnish with dried tomatoes, additional cilantro and/or avocado.
Copyright © 2011 The Natural Epicurean Academy of Culinary Arts