¼ cup apple cider vinegar
2 tbsp extra virgin olive oil
½ tsp sea salt
½ tsp cayenne pepper
2 cups broccoli (chopped into small florets)
½ cucumber (diced)
1 cup matchstick carrots
1 yellow bell pepper (finely diced)
¼ cup red onion (finely sliced)
1 cup cherry tomatoes (halved)
1 cup mushrooms (sliced)
2 cups lentils (cooked, drained, rinsed)
1
1. Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well.
Set aside.
2. Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or edamame.
No Lentils?
Serve with chickpeas, tofu, or tempeh.
Cheese Lover
Add plant-based feta cheese.
Ingredients
¼ cup apple cider vinegar
2 tbsp extra virgin olive oil
½ tsp sea salt
½ tsp cayenne pepper
2 cups broccoli (chopped into small florets)
½ cucumber (diced)
1 cup matchstick carrots
1 yellow bell pepper (finely diced)
¼ cup red onion (finely sliced)
1 cup cherry tomatoes (halved)
1 cup mushrooms (sliced)
2 cups lentils (cooked, drained, rinsed)