Beet Lentil Arugula Salad

Talk about IRON. You’re getting all the iron you need in a day with this beautiful salad. Let me show you how to make it!

Yields: 1

Prep time: 10 minutes

Total time: 20 minutes

This recipe is dairy free, gluten free, vegetarian, and vegan.

Ingredients:

1. 2 handfuls of arugula

2. 1 cooked beet

3. 1 scallion

4. 1 cucumber

5. ½ an avocado

6. ½ cup of cooked lentils

7. ½ lemon

8. Salt

9. Black pepper, 1 TSP dried mint, 1 TSP sumac, 1 TSP garlic powder, 1 TSP oregano

10. 1 TSP pine nuts

11. ¼ cup of chopped parsley

12. 2 TBSPs of extra virgin olive oil

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Instructions:

1. Add 2 handfuls of arugula to a bowl.

2. Chop up one cooked beet into medium sized pieces and add to the bowl.

3. Finely dice 1 scallion and 1 cucumber and add to the bowl.

4. Add ½ a chopped avocado to the bowl.

5. Add ½ cup of cooked lentils.

6. Finely dice a ¼ cup of parsley and add to the bowl.

7. Now for the dressing: in a separate small bowl, add 2 TBSPs of olive oil, ½ squeezed lemon, salt, black pepper, 1 TSP dried mint, 1 TSP sumac, 1 TSP of garlic powder, 1 TSP oregano, and 1 TSP of pine nuts.

8. Mix super well and drizzle onto the salad.

9. Mix the salad and enjoy!

xoxo,

#averagearabgirl 💋

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