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How this works
Servings: 4
Calories: 697kcal
Ingredients
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 tablespoon coconut sugar
- 1 1/2 teaspoons salt
- 1 medium red onion thin half-moons
- 5 ounces baby spinach
- 1 15-oz) can lentils drained and rinsed
- 1 bunch radishes thin rounds
- 1/2 medium cucumber sliced in half-moons
- 1 cup croutons
Dressing
- 3/4 cup water
- 2/3 cup roasted, unsalted sunflower seeds
- 3 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 cup minced parsley
Instructions
- In a medium bowl, whisk together water, apple cider vinegar, coconut sugar and salt. Add red onions, and submerge for at least 30 minutes.
- Add all dressing ingredients, except parsley, to a blender, and blend on high for at least 1 minute, until dressing is very creamy. Stir in parsley.
- Remove about ½ cup onions from pickling liquid, and roughly chop. Refrigerate remaining onions in liquid for another use.
- Divide spinach into four shallow bowls. Top with lentils, radishes, cucumber, croutons, pickled onions and a generous serving of dressing.
Notes
NUTRITIONAL VALUES CALCULATED
AT HAPPYFORKS.COM/ANALYZER
Nutrition
Calories: 697kcal | Carbohydrates: 76g | Protein: 30g | Fat: 37g | Sodium: 1521mg | Fiber: 18g | Sugar: 22g
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