Warm lentil & pomegranate salad with an oil-free vinaigrette
Try this vegan lentil salad featuring warm mushrooms, fresh and crunchy pomegranate seeds and creamy avocado. Plus, the oil-free vinaigrette is to die for.
Ingredients
- 8 button mushrooms washed and coarsely sliced
- green onion white part, minced
- 1 cup beluga lentils cooked
- ½ teaspoon oregano dried
- 2 cups arugula washed and dried (use a clean kitchen towel)
- ½ avocado cubed
- ½ cup fresh pomegranate seeds
Oil-Free Vinaigrette
- 1 teaspoon Dijon mustard
- 1 garlic clove crushed
- 1 teaspoon apple cider vinegar organic
- 1 teaspoon balsamic vinegar
- 3 tablespoons unsweetened apple sauce organic
- ¼ teaspoon dried oregano
- Salt & pepper
Instructions
- In a pan on medium-high heat, sauté the mushrooms with the onion white, without oil (add a little bit of water if needed to prevent sticking). Once the mushrooms are golden brown, add the lentils and reheat for a few minutes.
- Make the vinaigrette: mix all ingredients well, taste, and adjust to your liking.
- In a salad bowl, mix the arugula with the lentil and mushroom mix. Add avocado, pomegranate and vinaigrette and mix well.
- Divide in two bowls, top with green onion and hemp seeds and enjoy.
Notes
I always add a pinch of Cayenne pepper and turmeric to my vinaigrettes, to benefit from their amazing health properties.
I also top all my salads with hemp seeds for added nutrition and proteins.
I also top all my salads with hemp seeds for added nutrition and proteins.
Nutrition
Calories: 459kcalCarbohydrates: 69gProtein: 29gFat: 9gSaturated Fat: 1gSodium: 50mgPotassium: 669mgFiber: 27gSugar: 10gVitamin A: 548IUVitamin C: 19mgCalcium: 106mgIron: 9mg
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