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1 cup Arugula
1/2 cup Frisee or other Greens
1/2 cup Lentils, cooked
1/2 cup Chickpeas, cooked
1/4 Cucumber, julienned
2 Radishes, sliced
1 small Tomato, diced
1/2 cup Fennel, shaved
1/2 Carrot, shredded
1/2 Avocado, diced
1 tablespoon Scallions
1/4 teaspoon Flax Seeds
Sea Salt & Pepper
Lemon wedge
Parsley Sprig
Prepared Pesto Vinaigrette (see below)
Drizzle half the vinaigrette over the greens on a serving plate. In a mixing bowl add lentil, shredded carrots, sliced fennel, julienned cucumbers, diced scallions, julienned radishes, diced tomato and chickpeas. Chop one quarter of an avocado into 1/2 inch pieces. Pile components of mixing bowl in the center of the plate. Add flax seeds and two twists of sea salt and black pepper over the salad. Garnish with a sprig of fresh herb and a wedge of lemon.
Instead of a pesto vinaigrette, you can combine the following
1/4 cup of extra virgin olive oil
1 tablespoon red wine vinegar
1 shallot, finely chopped
2 teaspoons dijon mustard
salt and pepper
juice from 1/2 lemon
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1st Keep
 Phil
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Also Kept By
Kim_Quest
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