• Kylie

Salad with Dolmades and Savoury Lentils


There are so many colours and textures to enjoy with this salad. It's time to get adventurous and try some different foods. Not all plant fibre is the same and different beneficial bacteria feed on different types of plant foods. In order to keep them all happy and in turn enjoy the benefits they share with us, you need to eat a diversity of plants. The brightly coloured green beans are called edamame. They are immature soybeans and absolutely packed with protein and fibre. They can be purchased from the frozen section of most grocery stores or from asian markets. Dolmades are available from the deli section of the grocery store or with the pickles. This salad is another opportunity to blend interesting flavours and fuel your body with what it craves. This is a great dish to meal prep several ahead of time and be ready for a nourishing lunch.


Serves 4

vegan, dairy-free, gluten free


Ingredients:

1 cup spinach

4 lettuce leaves, sliced

2 kale leaves, chopped

120g edamame

1 carrot, sliced

20 cherry tomatoes

1/2 head broccoli, sliced

1 cucumber, diced

1 avocado, sliced

8 dolmades

3/4 cup lupini beans

1/2 cup purple sauerkraut

1/2 cup vegan kimchi

2 Tbsp pickled ginger

2 Tbsp sunflower seeds

2 Tbsp pumpkin seeds

1 Tbsp hemp seeds


Method:

1. Arrange the salad vegetables, beans and seeds in a bowl and serve with the lentils below.


Savoury Lentil Ingredients:

1 tsp olive oil

1 onion, diced

2 cloves garlic, crushed

1 400g tin brown lentils, rinsed

200g crushed tomatoes

1 tsp mixed herbs

pinch salt


Chilli Beans Option - add 1 400g tin rinsed kidney beans and 1 tsp chilli


Savoury Lentil Method:

1. Heat oil in a fry pan and fry onion and 2 cloves crushed garlic until softened.

2. Add drained lentils (optional - add kidney beans and chilli with the herbs) and cook for a few minutes, then add a 200g crushed tomatoes and 1 tsp herbs. Simmer until cooked through.




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