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Journal of Inspired living

Salad of Zucchini, Sugar Snap Peas and Brown Lentils with Balsamic and Dijon Vinaigrette Recipe


Salad of Zucchini, Peas and Lentils with Dijon Vinaigrette Recipe

Credit: Adam Guthrie

This dish uses the beautiful ingredient red cabbage, a staple in the Russian diet. It’s both colourful and super-nutritious.

Serves: 2

Ingredients

Method

  • ½ cup sugar snap peas, topped & tailed
  • 1 cup spiralised zucchini noodles
  • 1 cup red cabbage, finely shredded
  • ¼ cup cooked brown lentils
  • 1 radish, thinly sliced

  • Dressing
  • 2 tbsp Dijon mustard
  • 1 garlic clove, crushed
  • ¼ cup white balsamic vinegar
  • ¼ cup lemon juice
  • ¼ cup maple syrup
  • Salt & pepper
  1. Place sugar snap peas in pot of boiling water for 1 min, then drain and rinse under cold water.
  2. Place spiralised zucchini, red cabbage, sugar snap peas, brown lentils and radish on serving plate.
  3. Prepare dressing by placing ingredients in jar and shaking until well combined.
  4. Drizzle some dressing over salad and serve.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.