Lentil + Beet Salad with Avocado, Pomegranate, + Walnuts

SALAD INGREDIENTS

• 1 cup of uncooked green or beluga lentils, rinsed

• Fine grain sea salt

• Olive oil

• Arugula

• Purple cabbage, thinly sliced

• Chopped herbs such as dill and/or parsley

• Cubed cooked beets (instructions for how to cook beets below)

• Cubed avocado

• Pomegranate seeds (optional)

• Chopped walnuts

DRESSING INGREDIENTS

• 1 tablespoon dijon mustard

• 1/4 cup acid (I did a mix of red wine vinegar and apple cider vinegar)

• 4-5 tablespoons olive oil

• Splash of maple syrup or honey

• 1/2 clove of garlic, finely chopped (optional)

• 1/2 teaspoon fine grain sea salt

• Black pepper

METHOD

1. Add 1 cup rinsed lentils to a medium-sized pot along with 3 cups of filtered water, and 1 teaspoon sea salt. Bring to a boil and then simmer on low with the lid partially tilted for 20-25 minutes. Once lentils are cooked, drain in a colander and set to the side.

2. Thinly sliced purple cabbage, cube beets, cube avocado, chop herbs, and chop walnuts.

3. Prepare your salad dressing. In a bowl or mason jar, combine 1 tablespoon dijon mustard, 1/4 cup acid, 1/4 cup olive oil, a splash of maple syrup or honey, finely chopped garlic if using, 1/2 teaspoon sea salt, and black pepper to taste. Whisk or shake well. Taste and adjust for seasoning - does it need more oil? more salt?

4. Assemble the salad. In a large bowl or platter, combine arugula, cabbage, beets, lentils, avocado, pomegranate seeds, herbs, and lentils. Add some of the dressing and toss well. Taste and adjust. Enjoy!