Spinach + Beet Salad with Crispy Lentils and Coconut Curry Dressing

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I’m always on the lookout for ways to make salads more funky and different…because I eat a whole lot of them. Adding a nice crispy veggie patty adds texture, taste and depth to regular ol’ salads, as well as a whole host of nutritional content. Fortunately, I had a batch of pre-made lentil burger stuff ready to rock, so I designed a dressing that complimented the flavours of the burger patty, added some steamed beets, and made this lovely salad for a special lunch guest.

You can make this delicious salad as a side, or as a main, depending on whether you’re having it for lunch, dinner, or as a snack.

Ingredients: 2 meal-sized salads

1/2 cup of prepared Crispy Lentil Patty, divided into 1/8 cup portions and pan fried in coconut oil until crispy

1/2 large red beet, chopped into cubes and steamed until soft

6 ish cups of freshly washed spinach

1 large organic carrot, grated

1 whole avocado, sliced

Ingredients: Coconut Curry Dressing

1/2 cup coconut milk (I used So Delicious instead of the canned variety, which I find too thick for daytime dressings)

3 tbsp tahini

3 tbsp chopped thai basil

1 1/2 tsp curry powder

1 tsp cumin

1 tsp garlic powder (you can use fresh if you like, but I can’t because it makes me super farty)

a pinch of cayenne, depending on your taste for heat

1 tbsp nutritional yeast

1/2 tsp high quality sea salt

Method: Dressing

Combine all ingredients in your food processor and blend until creamy. You can jazz the dressing up with more spices if your palette so desires.

Method: Salad

Pour 1/4 cup of the dressing over the spinach and carrot, and toss in a bowl until coated well and mixed. Plate the salad and top with the crispy lentil patty, beets and avocado. Drizzle (or drench) some more of the dressing on top, and crack some pepper to finish. I served my salad with a hot masala chai and agave, and it was wonderful.

Long live exciting salads!

~The Vegan Project



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