Fresh Summer Salad
1 head of leaf lettuce
200 grams cooked black or green lentils
1 large handful sprouts or shoots
200 grams strawberries, hulled and halved if large
1 avocado, thinly sliced
2 tablespoons cashew butter
3 tablespoons white wine vinegar
1 tablespoon olive oil
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
Water to thin as needed (I used 2 tablespoons)
Cashew Butter Dressing:
Begin by layering the salad ingredients into a large bowl or platter. Start with a base of lettuce, followed by the lentils, sprouts, strawberries, and finally avocado.
To make the dressing, mix all of the ingredients until very well combined. Add water to thin as needed into a pourable consistency.
Add the dressing to the salad and serve immediately.