Lentil Salad with Oil-Free Collagen Dijon Dressing

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This Lentil Salad with Oil-Free Collagen Dijon Dressing is a great refreshing salad for warm nights. Packed with protein, you will fill full and satisfied!

Further Food Nutritionist Commentary:

Lentils are a powerhouse of nutrition and can be easily made delicious, as in this recipe! 1 cup of lentils contain 18 g of protein while having very little sodium and fat. They also pack many micronutrients including folate, iron, copper, and vitamin B1. The addition of Further Food Collagen Peptides adds another pack of protein in this recipe. Adding collagen in your diet replaces the collagen we naturally lose when we age. Therefore, it keeps your skin looking healthy and youthful while healing your gut lining too!

By Paige Geimer

Lentil Salad with Oil-Free Collagen Dijon Dressing

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 3

Ingredients

For Salad: 

1/2 Cup Lentils, cooked (I cooked mine for about 20 minutes)

1 Whole Carrot, peeled

1/2 Cup radish, chopped

1/4 Cup Fennel (optional)

1/2 Cup Orange Bell Pepper, chopped

1/4 Cup Sunflower Seeds

1/2 Avocado, sliced

1/2 Cup Garbanzo Beans (optional)

For Salad Dressing: 

1 Lemon, Juiced

2 tablespoons Red onion, diced

4 tablespoons Dijon mustard

3 tablespoons Apple Cider Vinegar

1 tablespoon of water if it needs more liquid

1 Scoop Further Food Collagen, optional

Dash of Pepper

Instructions

For Salad:

  1. Combine all ingredients into a large bowl.
  2. If you’re hosting, arrange all the ingredients in a large bowl and serve the dressing on the side.
  3. If you’re eating this on your own, throw all of it in a bowl with the dressing and enjoy!

note: If you’re limiting your carb intake or you just don’t like garbanzo beans, try swapping them out for 2 ounces of canned tuna. It tastes delicious on top of this salad and will incorporate more protein into your meal plan.

For salad dressing: 

  1. Take all ingredients and mix together. I used my NutriBullet for the liquid portions and then took the liquid portion and placed it into a small bowl and stirred in the solid ingredients.

For Salad: Combine all ingredients into a large bowl. If you’re hosting, arrange all the ingredients in a large bowl and serve the dressing on the side. If you’re eating this on your own, throw all of it in a bowl with the dressing and enjoy! note: If you’re limiting your carb intake or you just don’t like garbanzo beans, try swapping them out for 2 ounces of canned tuna. It tastes delicious on top of this salad and will incorporate more protein into your meal plan. For salad dressing:  Take all ingredients and mix together. I used my NutriBullet for the liquid portions and then took the liquid portion and placed it into a small bowl and stirred in the solid ingredients.

Nutrition Information

Per Serving: Calories: 223; Total Fat: 10 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 166 mg; Potassium: 569 mg; Carbohydrate: 19 g; Fiber: 7 g; Sugar: 5 g; Protein: 11 g

Nutrition Bonus:

Vitamin C: 128%; Vitamin A: 85%; Iron: 12%; Calcium: 4%

 

Scoop, mix, pour. 

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