Ingredients (3-4 Servings)
1 head of leaf lettuce
200 grams cooked black or green lentils
1 large handful sprouts or shoots
200 grams strawberries, hulled and halved if large
1 avocado, thinly sliced
Cashew Butter Dressing:
2 tablespoons cashew butter
3 tablespoons white wine vinegar
1 tablespoon olive oil
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
Water to thin as needed (I used 2 tablespoons)
- Begin by layering the salad ingredients into a large bowl or platter. Start with a base of lettuce, followed by the lentils, sprouts, strawberries, and finally avocado.
- To make the dressing, mix all of the ingredients until very well combined. Add water to thin as needed into a pourable consistency.
- Add the dressing to the salad and serve immediately.