4 years ago5,000+ Views
Last week, @galinda posted a really delicious recipe for Cauliflower Rice Bowls that had a number of ingredients layered on them like argula, sugar snap peas, and baby radishes. It reminded me how much I love salads that incorporate radish, and this lentil salad is one that not only features the radish but packs a serious (and filling!) nutritious punch with plenty of iron, fiber, and protein.

Beluga Lentil, Butter Lettuce, & Radish Salad with Lemon Cashew Dressing

For the salad -
4.5 ounces (4-5 cups) washed, dried, and chopped butter lettuce leaves
4 large radishes, thinly sliced
1 1/2 cups cooked Beluga or French lentils
For the creamy lemon cashew dressing -
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 cup cashews, soaked for 2-8 hours and drained of soak water
3/4 cup water
1 teaspoon salt
3 tablespoons chopped shallots
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1) To prepare the dressing, combine all ingredients in a blender and blend until smooth.
2) To prepare the salad, toss the butter lettuce and radishes together along with 1/2 cup of the dressing. Lay the vegetables onto serving plates and top each with a quarter of the lentils. Spoon additional dressing onto the lentils and serve.
3) Leftover dressing will keep for up to 5 days in the fridge.
I'm just here for that lemon cashew dressing please!
@danidee @vegantraveler Butter lettuce is soooo yummy! It's almost...soft? I'm not sure how to describe the texture but its so fun to mix with other greens. This recipe sounds great!
I buy bags and bags of butter lettuce at Trader Joes for my salads, its delicious!
@inthekitchen You should try it. Though you could also probably totally swap out the 1 cup cashews/3/4 cups of water with 3/4 cups of store-bought cashew milk to speed up the process a little bit.
@asparagus Yeah, I know what you mean. I know some people like to use it as a wrap, but I just haven't been able to get into it that way. I usually just mix it with some romaine or baby spinach.
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