Lentil Sprouts and Cucumber Salad with Maple Mustard Vinaigrette
I have been on a cleaning jag lately. I was deep into the pantry when I found a packet of mixed seeds for sprouting. My favorites, lentils, made up a major part of the seeds. I threw them in my sprouter and today (3 days later) they were just perfect to turn into a salad.
Sprouts are wonderful for us to eat. When you begin the sprouting process, the formerly dormant seeds start gathering all of their seed energy and begin to come alive. When you eat sprouts you are catching the seeds when they are producing maximum nutrients. When seeds are sprouting, they turn into a magnificent enzyme factory, producing vitamins, minerals, and proteins. They are also a great source of fiber.
Sprouts are truly living food and very easy to do, yourself. A quick over-night soak and then rinsing 3-4 times a day for two days gave me a ton of tasty sprouts. Lentils are one of my favorite sprouts because of their super fresh taste. You will find they make a great addition to this salad. I would highly recommend sprouting your own. It is easy and they will be fresh.
- 1/4 cup olive oil
- 1/2 lemon, juice from
- 1 clove garlic, finely minced
- 2 tablespoons maple syrup (not raw but used often in raw food recipes)
- 2 teaspoons mustard (I used dijon)
- Himalayan salt and pepper to taste
- Place all ingredients in bowl and whisk until the mixture starts to emulsify.
- 2 cups sprouts (I used a lentil mix)
- 2 cups cucumbers, cubed
- 2 scallions, sliced
- Toss together all salad ingredients.
- Stir in vinaigrette and mix well.
- Let sit in refrigerator for 30 minutes (if you can wait) to meld flavors.
Some other Salads you might enjoy:
Strawberry Mango Salad