Ditch the lettuce and discover a better salad! This protein-packed vegan salad [no lettuce] combines hearty 🌾 barley, lentils, and sweet cranberries for a satisfying meal that's perfect for lunch, dinner, or meal prep throughout the week.
Course Budget friendly, 30 minute meals, 10 Ingredients or Less, Salads and Greens
2cupscooked barleyseasoned with salt, pepper, 1 tsp vegan butter and 2 tbsp lemon
1avocadocut into bite sized pieces
1/4cupfresh parsleyfinely chopped
1/4cupPatience Fruit and Co. dried cranberries
1tspsea salt
1/2tspfresh pepper
juice of 1 lemon
3tbsp.olive oil
1tbsp.dijon mustard
Instructions
It's super simple, add everything but the avocado to a large bowl and combine!
Before serving, top with avocado.
Notes
Salad will last up to 1 week in a tight-sealed container in the fridge.The flavours will continue to build as time goes on. The longer, the better!If you don't have barley, substitute for any favourite grain or rice.If you don't have lentils, substitute for any favourite legume (chickpeas would be great).