A cold salad that can be prepared in advance, rich in proteins, fresh for summer days and the mango flavor makes it a winner with the kids.This salad is naturally free from gluten, and dairy, the vinaigrette is simple and healthy.Let's start to cook!
Today we want to share a Salad that is packed with proteins, that is versatile, that can be prepared in advance and refrigerated until lunchtime or dinner, you can also eat it in small portions as a post-workout snack.
when I have a busy day, I like to prepare the lentils in advance, let them cool and keep it in the fridge. In that way, I can enjoy it at dinner time with all the family as a side dish paired with baked salmon.
In other words, dinner will be easy to prepare as the oven will do all the job for me cooking the salmon and the salad will require only mixing the ingredients and adding the vinaigrette.
Lentil Salad with Mango by spiceupsoul
Vegan
Eggs Free
Lactose Free
Kids Friendly
Vegetarian
Gluten Free
A cold salad that can be prepared in advance, rich in proteins, fresh for summer days and the mango flavor makes it a winner with the kids.This salad is naturally free from gluten, and dairy, the vinaigrette is simple and healthy.Let's start to cook!
Prepare the lentil, following the package instructions, don't overcook and let it cool.
Dice the mango and the bell pepper , cut the shallots in rings and crush the walnuts.
When the lentils are completely cool, mix with the other ingredients, drizzle with olive oil, lemon juice and pinch of salt and black pepper to your taste.
chop few leaves of parsley with the other ingredients. Mix well all the ingredients to allow all the flavors to integrate, cover with cling film and keep in the fridge.
For the vinaigrette, if you decide to add the smashed garlic and the dijon mustard will be better to prepare it in a separate container, mix well to integrate all the flavor, then add it to the whole salad.
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