Description
This easy vegan anti-inflammatory salad is excellent for meal prep.
Ingredients
Scale
Salad
- 380 grams cooked brown lentils (2 cans)
- 720 grams pineapple (3 cups)
- 300 grams broccoli florets (4 cups)
- 1 red pepper (chopped)
- 80 grams raisins (1/2 cup)
- 4 spring onions
- 60 mls lemon juice (1/4 cup)
- 2 teaspoons Dijon mustard
- 2 teaspoons curry powder (mild)
- sea salt (to taste)
- 90 grams baby spinach
- 35 grams sunflower seeds ((1/4 cup))
- 90 grams baby spinach ((4 cups))
Instructions
- Set aside 100 grams (1/2 cup) of the pineapple for the curry dressing.
- In a large bowl, combine remaining pineapple, broccoli, lentils, bell peppers, raisons and spring onions.
Dressing
- In a high-powered blender (or food processor) combine reserved pineapple, lemon juice, Dijon mustard, curry powder and 125 ml water (1/2 cup). Process until smooth. Add to Salad mixture.
Assemble
- Place spinach on serving plates. Top with salad and sprinkle with sunflower seeds.
- Prep Time: 30 minutes
- Category: Main Course
- Cuisine: Fushion
Nutrition
- Calories: 356
- Sugar: 22
- Sodium: 101
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 69
- Fiber: 16
- Protein: 16