PREP TIME: 30 mins COOK TIME: 5 mins TOTAL TIME: 35 mins
INGREDIENTS: SALAD
2.5 cups (500 g) cooked lentils
3 cups (560 g) cooked sweet corn
1 cup (150 g) cooked shelled edamame
1 red bell pepper, chopped
3 cups (100g) fresh baby spinach
INGREDIENTS: DRESSING
1/4 cup (60mL) tahini
1/4 cup (60mL) water
2 Tbsp (30mL) soy sauce [substitute with Tamari for gluten-free option]
2 tsp (10mL) apple cider vinegar
1 tsp (5g) miso paste
1 tsp (5g) onion powder
1 tsp (5g) sambal or sriracha (optional)
1 tbsp FreshZen garlic pesto sauce
INGREDIENTS: GARNISH
1/4 cup (30g) pumpkin seeds
2 Tbsp fresh green onion (scallion), thinly sliced
INSTRUCTIONS
Mix dressing ingredients in a bowl or blend in a small food processor until creamy
Add all salad ingredients to a large bowl and toss to combine. Mix in the salad dressing when ready to serve and toss to combine. Garnish with microgreens on top. Enjoy!
Ruby ruby@freshzenfoods.com
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