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
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Ingredients
- Salad
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1/2 cup
mung beans, uncooked
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1/2 cup
green (french) lentils, uncooked
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1/2 cup
quinoa, uncooked
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1/2 cup
cucumber, chopped
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1/2 cup
bell pepper, chopped
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1/4 cup
red onion, finely chopped
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3 tablespoons
cilantro, finely chopped
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1 pinch
sea salt
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1 pinch
freshly ground black pepper
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3
avocados
- Dressing
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2 tablespoons
lemon juice
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4 tablespoons
extra virgin olive oil
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1/4 teaspoon
Dijon mustard
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1 pinch
cumin
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1 dash
chili powder
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1 dash
sea salt
Directions
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1. Prepare beans, lentils, and quinoa, separately, according to package instructions.
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2. Once beans, lentils, and quinoa cool slightly, combine in a medium-sized bowl. Add the rest of the salad ingredients and combine.
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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.
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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.
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5. Slice avocados lengthwise and remove pits. To serve, stuff the salad into the center of the avocado. Serve cold.
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For more pictures, view here: http://citnutritionally.com/2014/07/28/mung-bean-lentil-salad/
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