YOUR SOLIN GENERATED RECIPE
Rainbow Vegetable Salad with Lemon-Herb Dressing
Freshly cooked lentils and hemp hearts tossed with a vibrant array of raw vegetables in a bright lemon-herb dressing for a crisp and energizing crunch.
INGREDIENTS
1.5 cup cooked brown lentils
2 tbsp hemp hearts
0.5 cup red bell pepper
0.5 cup shredded carrots
0.5 cup diced cucumber
0.5 cup shredded purple cabbage
2 tbsp fresh parsley
0.25 tsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Ensure the brown lentils are freshly cooked and cooled to room temperature to maintain low histamine levels.
In a large mixing bowl, combine the cooked lentils, hemp hearts, diced red bell pepper, shredded carrots, diced cucumber, and shredded purple cabbage.
Finely chop the fresh parsley and add it to the bowl with the vegetable and protein base.
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until the dressing is fully emulsified.
Drizzle the lemon-herb dressing over the salad and toss thoroughly with large spoons to ensure every ingredient is evenly coated.
Serve immediately in a chilled bowl to enjoy the crisp texture and peak freshness of the raw ingredients.