Carrot & Lentil Salad
Whip up a super-quick Yondu vinaigrette! Yondu's umami helps balance bitter and peppery arugula!
- 1 cup shredded carrot
- 1 cup cooked lentils
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Yondu
- ½ cup chopped walnuts
- Fresh cilantro
Method
1. In a bowl add carrots and lentils and stir to combine
2. Add Yondu, vinegar and olive oil mix.
3. Serve with cilantro garnish.
Notes/tips:
The combination of lentils and vinegar helps with iron absorption (from lentils). If you don’t have Sherry vinegar you can use apple cider vinegar instead.
