red onion 1/2
fresh cilantro 4-5 stalks
blueberries 2 hand fulls
Brussels sprouts( chopped) 4-5
1 clove of garlic
lime juice a few splashes
olive oil 2 tbls
white vinegar 2 table spoons
Wash and cut up the brussels sprouts into thin strips , toss in a bowl. Wash and chop up red onion, tomatoes and mango and add to the bowl.
remove the leaves from the cilantro , wash and chop.
In a separate bowl and the olive oil , vinegar and lime juice ( plus some salt to taste if desired.) mix and toss in the rest of the fruits and veg.
Ready to serve as a side or double up and enjoy yourself a nice big and refreshing salad!
1/4 of a small purple cabbage, chopped.
2 handfulls of spinach leaves chopped
1/3 of a cucumber chopped
1/2 of a yellow pepper
1 handful of cilantro roughly chopped
1-2 cloves of garlic
1/2 cup of dried chick peas
1/2 cup of dried lentils
grape seed oil ( or olive or safflower )
pinch of salt
I started by hydrating the beans in my rice cooker… you can do the same in a pot of boiling water , i believe it just takes longer .
I tossed in a handful of lentils and chickpeas chopped in cilantro, garlic , mushrooms a dash of salt and a sprig of mint.
Allowing the beans to cook takes a while, i made my bean mix yesterday and am finishing the salad today : )
whilst the beans are doing there thing… start chopping up your veggies.
I chopped in 1/4 of a small purple cabbage, 2 handfulls of spinach 1/3 of a cucumber and half a yellow pepper.
Mix the beans with the fresh chopped veggies slowly splash in lemon juice and grape seed oil , to taste .
I like having crunchy vegetables in the dish since it adds to the fresh taste created by the mint! but add in whatever you like!
And that’s basically it! a fresh crunchy, delicious and nutritious salad ! yum!