This vegan lentil salad with spinach, pomegranate, avocado, and walnuts is super delicious and packed with nutrients.
Ingredients
3 cup
Brown lentils, raw
(cooked; (I usually cook them the night before. Or use canned lentils))
1 avocado(s)
Avocado
(cut into slices)
1 bunch
Spinach
1/2 cup
Walnuts
(roughly chopped)
2 small
Apple
(cut into small pieces)
1 fruit
Pomegranate
(optional or frozen)
3 tbsp
Tahini
2 tbsp
Olive Oil, Extra Virgin
1 clove(s)
Garlic
6 tbsp
Water
4 tbsp
Orange juice
2 tsp
Orange peel (zest)
1 pinch
Salt
1 dash
Black pepper
Instructions
Cook the lentils according to the instructions on the package.
Cut the pomegranate into halves and remove the seeds. Do this in a bowl of water so it doesn't get messy. Place halved pomegranate into the water. Use your fingers to break the seeds out. Remove the white fiber that floats at the top of the water.
Put all ingredients into a big salad bowl.
To make the Tahini Orange dressing, place ingredients into a blender and process until smooth -- tahini, olive oil, garlic, water, orange juice & zest
