Lentil Gazpacho Salad
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A twist on Gazpacho Soup that you eat with a fork! |
Buy sprouted lentils. They’re worth the few extra $$.
This salad is bursting with color and crunch. Coated in a tangy sauce, you can’t help but turn this salad into your meal!
Cook 1 1/2 cups dry sprouted green lentils in 6 cups water for about 20 minutes until al dente. Don’t overcook. Drain and allow to cool.
Combine all ingredients and refrigerate 2-3 hours before serving.
| SLICE & DICE |
| Cucumber |
| Red pepper |
| Yellow pepper |
| Red onion |
| Carrots |
| Avocado |
| 1 tsp salt |
| 1 tsp ground pepper |
| ADD INS |
| Cooked lentils |
| Can garbanzo beans (rinsed) |
| Lightly salted cashews, chopped (add right before serving) |
| SAUCE |
| Juice of 1 lime |
| 2 tsp fresh grated ginger |
| 3 T light Tamari Sauce |
| 1 T honey |
| 1 T sesame oil |
| 1/4 cup basil flavored olive oil (or add 1 tsp dried basil) |
| 3 T red wine vinegar |
| 1 tsp ground pepper (optional) |
Serve with whole grain crackers at a summer party!
Never think a salad has to be made with lettuce or pasta (or potatoes!). Combine fresh ingredients from your garden or a farmer’s market, add in legumes, chill and enjoy!
"Stop wearing your wishbone where your backbone ought to be." Elizabeth Gilbert-Eat, Pray, Love
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