Vegan Salad [No Lettuce]
User Reviews
5
Vegan Salad [No Lettuce]
Description
In this salad, rinsed and drained canned lentils provide protein and texture, while barley cooked with salt, pepper, vegan butter, and lemon juice adds a nutty base. The avocado contributes creaminess, balancing the chewiness of the grains and lentils. Fresh parsley offers a herbal note, and dried cranberries introduce a sweet and tangy contrast. The dressing combines lemon juice, olive oil, Dijon mustard, salt, and freshly ground pepper to brighten the salad and complement the components.
This salad works well as a light, nourishing meal or a side dish, suitable for those avoiding lettuce. Preparing all ingredients except avocado in advance allows the flavors to meld, with avocado added just before serving to maintain its texture and color.
Barley can be replaced with other grains or rice, and lentils substituted with other legumes like chickpeas if desired. The salad stores well in a sealed container refrigerated up to one week, and its flavors intensify over time.
Ingredients
- 1 400 mL lentils rinsed and dried, canned
- 2 cups barley seasoned with salt, pepper, 1 tsp vegan butter and 2 tbsp lemon, cooked
- 1 avocado cut into bite sized pieces
- 1/4 cup parsley finely chopped, fresh
- 1/4 cup dried cranberries Patience Fruit and Co. brand
- 1 tsp salt sea salt
- 1/2 tsp pepper fresh
- lemon juice of 1
- 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
- The salad keeps in a tightly sealed container in the refrigerator for up to one week, during which the flavors develop further.
- Add the avocado pieces just before serving to maintain their texture and avoid browning.
- Barley can be substituted with any preferred grain or rice based on availability or taste.
- Lentils can be replaced with other legumes such as chickpeas, depending on preference.
User Reviews
Overall Rating
5
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