Walnut Lentil Salad with Creamy Walnut Herb Dressing
Crunchy walnuts are featured in this comforting warm salad that combines the omega-3 rich nut alongside spring vegetables and a deliciously creamy walnut herb dressing.
gluten-free, grain-free, Spring, vegan
AuthorStephanie McKercher, RDN
2cupsmushroom broth or water
1cupfrozen green peas
1cupchopped mushroomsI used maitake
1/4cupextra virgin olive oil
2tbspapple cider vinegar
2tbsppacked fresh parsley
2tbsppacked fresh basil
salt and pepper
Add lentils and broth/water to a saucepan and bring to a rapid summer before reducing heat to low. Allow to cook until lentils are tender, adding additional water if needed, 20-30 minutes.
In the meantime, heat oil in skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add peas and mushrooms and cook until warm and tender, about 5 minutes. Transfer to large mixing bowl and set aside.
Add dressing ingredients to food processor and process until smooth. Add olive oil gradually as needed to reach desired consistency.
Add dressing, cooked lentils, walnuts, and green onion to mixing bowl with vegetables. Toss until well combined and enjoy. Serve warm, room temperature, or chilled.
This recipe originally appeared on GratefulGrazer.com.