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
(From Choosing Raw)
MAKES ABOUT 4 SERVINGS
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.