Black lentils are an excellent choice to use in salads because they have a thicker skin and do not disintegrate as easily as some other lentil varieties do. If you can not find black lentils, French lentils can be substituted. Be careful not to overcook them and drain them and allow them to cool in a thin layer so they do not overcook and turn to mush. I like to serve this salad with roasted chicken or fish for a satisfying dinner, or a poached egg for a nourishing breakfast.
Ingredients
Salad
¾ cups
black beluga lentils
¼ teaspoons
sea salt
1 heads
cauliflower
cut into florets
1 tablespoons
avocado oil
½ teaspoons
sea salt
1 cups
microgreens
(or baby arugula)
½ cups
castelvetrano olives
¼
julienned
red onions
Dressing
1
freshly squeezed
lemons
1 teaspoons
dijon mustard
1 teaspoons
raw honey
1 cloves
garlic
crushed
¼ teaspoons
sea salt
3 tablespoons
extra virgin olive oil