This salad is the perfect compliment to any New Year’s resolution whether it’s to eat more veggies, be more organized with your meal prep or trim your waistline. Unlike other salads filled with fragile greens, a base of carrots means it can be dressed ahead. Plus, the addition of lentils and walnuts give this salad a healthful hit of fibre, protein and omega-3 fats, so it’s sure to keep you satisfied. Go ahead, make a big batch and enjoy it for lunch or as a side for dinner all week long.
Quick Tip: Skip the canned lentils to save money and avoid BPAs from can linings. Make lentils in a big batch and freeze to easily add them to all your recipes. Freeze the cooked and cooled lentils on a cookie sheet before transferring to a freezer bag, so they don’t freeze in an unmanageable clump.
Ingredients
- 2 large carrots ((grated))
- 1 cup lentils ((cooked or sprouted))
- 1/2 cup walnuts ((toasted))
- 1/2 cup raisins
- 2 green onions ((chopped))
- 1/4 cup cilantro ((chopped))
- 1/2 tsp cumin
Dressing
- 2 tbsp extra virgin olive oil
- juice of a lemon
- 1 tsp maple syrup
- 1/2 tsp salt
- 1 clove garlic
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Crush garlic with the heel of your knife. Combine all of the dressing ingredients in a jar or bottle and shake vigorously. Set aside to let the flavour of the garlic infuse.
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In a large bowl combine the carrots, lentils, walnuts, raisins, onion, cilantro and cumin and toss until well combined. Drizzle your desired amount of dressing ensuring to strain out the garlic.
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Serve
