In Day 17 of the KITCHENAID Mixer Giveaway and Authors’ Gluten-Free RecipesEvent, we have an amazing recipe from author, Dr. Vikki Petersen, who usually contributes a celiac or gluten intolernace/sensitivity article about this time every month. Today she shares with us her lentil salad recipe which is, of course, healthy, as it calls for sprouted lentils. Sprouted legumes are the healthiest of all legumes, as they contain more “live” nutrients. The flavors of this salad are superb, and the heartiness makes it enough for a meal. Enjoy! Thank you Dr. Petersen!
Dr. Petersen, or known by her patience as Dr. Vikki, is the co-author of The Gluten Effect,and the co-founder of HealthNOW Medical Center in Sunnyvale, CA, where her and her husband, as well as their staff, help many individuals from all over the world with gluten intolerance/sensitivity, and a host of other medical conditions. She has been in practice over 20 years, and is known as spearheading advances on gluten sensitivity. In addition, Dr. Petersen hosts the annual Gluten Sensitivity and Celiac Forum.
You may connect with Dr. Petersen on her website and blog at HealthNOW Medical Center, or via Twitter or follow her as HealthNOW Medical Center on Facebook or Twitter.
I created this lentil salad when I saw sprouted lentils in a bag at Whole Foods. They are made by Tru Roots and I was intrigued. They cook quickly, always nice, and the salad I created has many variations depending on what you have in the house.
This is a gluten-free, dairy-free recipe with a nice balance of protein, veggies and fat.
This is a filling ‘meal in a bowl’ and in my house seconds and thirds are not uncommon.
An amazing lentil salad which makes a complete delicious meal.
For the Salad:
1 cup sprouted lentils*
3 to 4 medium new potatoes, red**(cut to 1/2" cubes)
2 hard boiled eggs, cut into bite-sized pieces (optional if egg-free)
2 small cucumbers (or 1 large), cut into bite sized pieces
1/2 red cabbage (depending upon size), cut into bite-sized pieces
Approximately 6 mushrooms, cut into bite-sized pieces
1 medium red onion, sliced thinly
3 green onions (scallions), (or less), sliced thinly
1 stalk celery, cut into 1/4" pieces
8 to 10 cherry tomatoes, sliced in half, vertically
1 or 2 avocados, cubed
Arugula or lettuce of choice
Salt, to taste
Pepper, to taste
1/2 cup olive oil
1/4 cup balsamic vinegar
Dijon mustard (optional)
2 Tablespoons Mayonnaise (optional) (or Vegenaise if egg-free)
For the Dressing
2 parts extra virgin olive oil (start w/ 1/2 cup)
1 part balsamic vinegar (start w/ 1/4 cup)
1 teaspoon dijon mustard
1 clove garlic crushed
Salt and pepper, to taste
To Make the Salad:
Cook the lentils according to the bags instructions. After cutting up the potatoes, steam them until cooked but still firm. Drain the lentils and potatoes and run under some cool water to take the heat off them.
While everything is cooked get chopping. Enlist some help to make it go faster!
Once all is chopped, make your dressing. This dressing is my personal favorite and a family recipe. It's simple and delicious and tastes better after a couple of days.
To Make the Dressing:
Put all ingredients in a jar and shake. Store extra in the refrigerator.
This recipe absorbs alot so you may need to double it. I like to make extra because the flavor meld as time passes and it's nice to have it for the next day.
Combine all the dry ingredients in a large bowel. Gently mix together so that you don't break apart the avocado or eggs.
Add the dressing to taste. I add the oil and vinegar first and then the mayonnaise if I'm using it. Salt and pepper to taste and serve over the lettuce of your choice.
*The bag contains 2 cups total. Just follow the cooking instructions on the bag and drain the lentils once cooked.
**If the potatoes are new and the skin is thin, you may leave it on. For tougher or thicker skin, peel before cutting.