Avocado, Lentil and Sundried Tomato Salad
1. In a large sauce pot, bring lentils, vegetable broth, carrot, water, tumeric, and garlic powder to a boil. Turn heat down, and simmer for about 20 minutes until lentils are tender (taste). When lentils are done, drain water and let cool.
2. While lentils are cooking prepare the dressing: In a large bowl, whisk together the vinegar, Dijon mustard, maple syrup and olive oil.
3. Place cooled lentils in a large bowl and combine with dressing. Add the scallions, avocado, and sunflower seeds. Gently combine with lentil mixture. Season with salt and pepper. Top with feta cheese and sundried tomatoes.
- 24 g Total Fat
- 0 g Trans Fat
- 5 mg Cholesterol
- 340 mg Sodium
- 29 g Total Carbohydrate
- 10 g Dietary Fiber
- 10 g Total Sugars
- 3 g Added Sugars
- 9 g Protein
Directions
1. In a large sauce pot, bring lentils, vegetable broth, carrot, water, tumeric, and garlic powder to a boil. Turn heat down, and simmer for about 20 minutes until lentils are tender (taste). When lentils are done, drain water and let cool.
2. While lentils are cooking prepare the dressing: In a large bowl, whisk together the vinegar, Dijon mustard, maple syrup and olive oil.
3. Place cooled lentils in a large bowl and combine with dressing. Add the scallions, avocado, and sunflower seeds. Gently combine with lentil mixture. Season with salt and pepper. Top with feta cheese and sundried tomatoes.
