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5.0 from 15 votes

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Course: Salad , Lunch
Cuisine: Vegan

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
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Instructions

    Cup of Yum
  1. It's super simple, add everything but the avocado to a large bowl and combine!
  2. 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).