Author Notes: A light salad encompasses the complete power of plants. Three complete proteins, healthy fat, and complex carbohydrates are combined for a flavorful dish that’s perfect for lunch, dinner, or even to snack on! —Chelsey Amer
Serves: 6
Ingredients
Salad
-
1/2
cup mung beans, uncooked
-
1/2
cup green (french) lentils, uncooked
-
1/2
cup quinoa, uncooked
-
1/2
cup cucumber, chopped
-
1/2
cup bell pepper, chopped
-
1/4
cup red onion, finely chopped
-
3
tablespoons cilantro, finely chopped
-
1
pinch sea salt
-
1
pinch freshly ground black pepper
-
3
avocados
Dressing
-
2
tablespoons lemon juice
-
4
tablespoons extra virgin olive oil
-
1/4
teaspoon Dijon mustard
-
1
pinch cumin
-
1
dash chili powder
-
1
dash sea salt
Directions
- 1. Prepare beans, lentils, and quinoa, separately, according to package instructions.
- 2. Once beans, lentils, and quinoa cool slightly, combine in a medium-sized bowl. Add the rest of the salad ingredients and combine.
- 3. To prepare the vinaigrette, combine ingredients in a small bowl and whisk until a uniform consistency forms. Taste, and add additional salt and pepper to taste.
- 4. Dress the salad with half of the vinaigrette, taste, and add more according to preference. Let sit to marinate in the refrigerator for at least 15 minutes.
- 5. Slice avocados lengthwise and remove pits. To serve, stuff the salad into the center of the avocado. Serve cold.
- For more pictures, view here: http://citnutritionally.com/2014/07/28/mung-bean-lentil-salad/