Mushroom & Lentil Salad
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Mushroom & Lentil Salad

By November 20, 2019June 13th, 2020No Comments

Mushroom & Lentil Salad

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Servings: 1
Course: Lunch/Dinners
Ingredients Method Notes

Ingredients
  

  • 1/2 can of organic lentils, rinsed and drained
  • 1 cup (30g/1.1 oz.) baby kale (or mixed salad)
  • 3 medium sized mushrooms, sliced
  • 1 roma tomato, diced
  • 1/2 zucchini, cut in slices
  • 1 tbsp. fresh parsley, chopped
Dressing
  • 1 tbsp. (15ml/0.5 fl. oz.) extra virgin olive oil
  • 1/2 tbsp. (7 ml/0.25 fl. oz.) white wine vinegar
  • 1 tbsp. (15ml/0.5 fl. oz.) fresh lemon juice
  • 1/2 tsp. pink Himalayan salt
  • 1 tsp. organic mustard

Method
 

  1. Mix the ingredients for the dressing in a bowl and set aside.
  2. Rinse and drain the lentils. Set aside.
  3. Meanwhile, place kale, mushroom, tomato, cucumber and parsley on a plate.
  4. Add the lentils and season with some of the dressing.
  5. Enjoy!

Notes

If you have time you can cook your own lentils.
Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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