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:
By Paige Geimer
Lentil Salad with Oil-Free Collagen Dijon Dressing
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
- 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.
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
Vitamin C: 128%; Vitamin A: 85%; Iron: 12%; Calcium: 4%
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