Image by Brydie Thompson
This beautiful salad is from Wild One in Mount Maunganui. Keto friendly this healthy salad is also gluten free and vegan.
3 cups green lentils, sprouted (see method)
1 head broccoli, roughly chopped, including stalks
2 cups baby spinach, kale, or other greens (whichever you prefer)
2 cups mung bean sprouts
1 cup alfalfa sprouts
1 cup fresh mint, leaves only
1 cup parsley, chopped
1 cup pumpkin seeds
1 cup sliced almonds
1 avocado, diced
5 tbsp olive oil
3 tbsp lime juice
2 tsp Himalayan salt
Soak the green lentils overnight (2 cups of dry lentils will expand to 3), or for 48 hours if you can, to allow them to sprout, as this activates their nutritional content, then rinse and drain.
Pour boiling water over the chopped broccoli and allow to sit for a few minutes, until bright green. Rinse in cold water and drain.
Toss everything into a bowl and adjust the saltiness to taste. Salt neutralises sour, so if your limes are particularly sour, add a little more salt to offset this.
Other greens will also work in this recipe, so add your favourites. We like beetroot greens and rocket.