Go Back

Mushroom & Lentil Salad

Print Recipe Pin Recipe
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.