Grilled Vegetable & Lentil Salad
Servings: 4
Calories: 335kcal
Ingredients
- 2 Red Bell Pepper (cored and sliced)
- 1 cup Red Onion (coarsley chopped)
- 2 Zucchini (sliced into rounds)
- 2 cups Portobello Mushroom (sliced)
- 1 tbsp Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Cashews
- 1 Lemon (juiced)
- 1 tbsp Tamari
- 1 cup Parsley
- 2 tbsps Water
- 1 tbsp Red Wine Vinegar
- 8 cups Mixed Greens
- 2 cups Lentils (cooked, drained and rinsed)
- 1/2 cup Feta Cheese (crumbled)
Instructions
- Preheat grill to medium-high.
- Add red peppers, onion, zucchini and mushrooms to a large bowl. Toss with extra virgin olive oil then season with sea salt and black pepper to taste. Transfer to a grilling basket and place on the grill. Toss occasionally for 10 to 15 minutes or until veggies are slightly charred.
- Meanwhile, prepare the green cashew dressing by combining cashews, lemon juice, tamari, parsley and water in a blender or food processor. Blend very well until smooth. Set aside.
- Remove veggies from the grill and toss in red wine vinegar.
- Place mixed greens in a large salad bowl. Spread the lentils and grilled veggies over top. Drizzle with desired amount of green cashew dressing and top with crumbled feta. Toss well before serving. Enjoy!
Notes
More Protein
Add a grilled chicken, shrimp, or steak for a protein boost.No Lentils
Use chickpeas or black beans instead.Vegan
Omit the cheese and top with toasted cashews instead.Save Time
Chop all vegetables in advance and store in the fridge until ready to grill.Leftovers
Store in the fridge up to 3 days. Repurpose into grilled veggie wraps with hummus.
Nutrition
Serving: 4g | Calories: 335kcal | Carbohydrates: 41g | Protein: 19g | Fat: 13g | Cholesterol: 17mg | Sodium: 529mg | Fiber: 14g | Sugar: 11g | Vitamin A: 3428IU | Vitamin C: 130mg | Calcium: 210mg | Iron: 7mg
