Walnut, Lentil & Cabbage salad
Prep time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
- 1 celery stalk
- ⅛ red cabbage
- ¼ bunch fresh flat-leaf parsley leaves
- 1 ½ tablespoon raw walnuts
- ½ cup Puy lentils (tinned or cooked
from dried) - 1 teaspoon macadamia/olive oil
- Salt and pepper, to taste
Instructions
- Wash and thinly slice celery and cabbage
- TIP - a mandolin works a treat to prepare the cabbage and celery
- Wash and finely chop parsley
- Add walnuts to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden, roughly chop and set aside
- Combine all ingredients, coating well with the oil and seasoning to serve
Notes
A no-cook, no-fuss side or main salad that complements many dishes.
Add your preferred protein to enjoy as a nourishing main meal.
For a filling addition you could use ½ cup cooked quinoa with this recipe and make ahead of time for your lunch as well as it stores well.
Add your preferred protein to enjoy as a nourishing main meal.
For a filling addition you could use ½ cup cooked quinoa with this recipe and make ahead of time for your lunch as well as it stores well.
