This super easy Vegan Salad Recipe is loaded with flavour, packed with protein, and is the perfect side dish, or meal on its own!
1 400mL can of lentils, rinsed and dried
2 cups cooked barley, seasoned with salt, pepper, 1 tsp vegan butter and 2 tbsp lemon
1 avocado, cut into bite sized pieces
1/4 cup fresh parsley, finely chopped
1/4 cup Patience Fruit and Co. dried cranberries
1 tsp sea salt
1/2 tsp fresh pepper
juice of 1 lemon
3 tbsp. olive oil
1 tbsp. dijon mustard
It’s super simple, add everything but the avocado to a large bowl and combine!
Before serving, top with avocado.
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).
Keywords: healthy, avocado, easy, best, lentil, vegetable