Vegan Salad [No Lettuce]
Ditch the lettuce and discover a better salad! This protein-packed vegan salad [no lettuce] combines hearty 🌾 barley, lentils, and sweet cranberries for a satisfying meal that's perfect for lunch, dinner, or meal prep throughout the week.
Servings 4
Ingredients
- 1 400 mL can of lentils rinsed and dried
- 2 cups cooked barley seasoned with salt, pepper, 1 tsp vegan butter and 2 tbsp lemon
- 1 avocado cut into bite sized pieces
- 1/4 cup fresh parsley finely chopped
- 1/4 cup Patience Fruit and Co. dried cranberries
- 1 tsp sea salt
- 1/2 tsp fresh pepper
- juice of 1 lemon
- 3 tbsp. olive oil
- 1 tbsp. dijon mustard
Instructions
- It's super simple, add everything but the avocado to a large bowl and combine!
- Before serving, top with avocado.
Notes
Salad will last up to 1 week in a tight-sealed container in the fridge.
The flavours will continue to build as time goes on. The longer, the better!
If you don't have barley, substitute for any favourite grain or rice.
If you don't have lentils, substitute for any favourite legume (chickpeas would be great).
