Fennel, Lentil & Roasted Brussel Sprout Salad In A Lemon Apple Cider Dressing

Fennel, Lentil & Roasted Brussel Sprout Salad In A Lemon Apple Cider Dressing

Here’s a super easy salad I whipped up for lunch today with some prepped veggies I had on hand! I used sprouted organic green lentils that I cooked on Sunday for protein & carbs & drizzled on a ton of nutritional yeast to complement the simple tangy citrusy vinaigrette I made!

PRO TIP: Want a creamy dressing but don’t want to use mayo? Add 1 tsp. Dijon mustard to your salad bowl & season it with the rest of your dressing ingredients & toss it all up & you’ll be mindblown that the dressing contains zero mayo or dairy!!!

INGREDIENTS:

  • 6-8 roasted balsamic maple brussels sprouts (recipe on my feed)
  • 1 small cucumber
  • 1/3 bulb of fennel
  • 1/2 red onion
  • 1/3 cup cooked sprouted organic green lentils
  • Handful cherry tomatoes
  • 1 medium carrot
  • 2 stalks of celery
  • Juice from 1 lemon
  • 3 tbsp. raw organic apple cider vinegar
  • 1 tsp. dijon mustard
  • Black pepper & Celtic sea salt to taste
  • Organic nutritional yeast for topping

TO MAKE IT:

  • Add all the ingredients to a mixing bowl & season with the dressing ingredients.
  • Toss to coat & top with nutritional yeast. Enjoy!



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