This recipe requires that you sprout lentils beforehand. Check out How To Sprout Lentils right here.

Ingredients

1/4 cup green lentils, sprouted - this will take 2-3 days

1/4 cup English cucumber, diced

1 scallion, white and green part, sliced thin

1/4 cup red and/or orange bell pepper, diced

1 orange peeled and diced

1 small apple, cored and diced

1/4 cup blueberries

1 Tbsp seeds, I prefer sunflower, pepita or hemp hearts

3 Tbsp Esselstyn’s 3-2-1 No-Oil Salad Dressing - see below

Feel free to add any other chopped fruit or vegetables that you have on hand, broccoli, cauliflower, jicama, pear would also be delicious. It’s your food, play with it!

Instructions

1. Add all prepared vegetables and fruit including sprouts to a large mixing bowl. Drizzle with 3 tablespoons of salad dressing and toss. Add additional salad dressing based on your personal preference.

2. Serve over a bed of greens, sprinkled with the seeds of your choosing.

Serves: 2

Jane Esselstyn’s 3-2-1 No-Oil Salad Dressing

• 3 Tbsp balsamic, red wine, or white wine vinegar…feel free to use any flavored vinegar you like, I prefer raspberry or citrus flavors

• 2 Tbsp mustard, Dijon or yellow mustard; I prefer Dijon

• 1 Tbsp liquid sweetener, agave syrup, maple syrup, or even honey will do if you’re not concerned about the bee population

• Measure into a small jar and shake it up good. I like to use my Bullet with the small sized cup, it does a nice job of emulsifying the mixture.

• Optional add-ins: minced shallots, garlic, fresh basil or tarragon

• Store in the refrigerator for up to 7 days