gluten free, vegetarian, vegan, dairy free, soy free, egg free, nut free

What You’ll Need:

For the dressing:

1/2 tsp cumin

1/2 tsp turmeric

1 Tbsp fresh gingerroot, minced

1 clove garlic, minced

Juice of 2 limes

½ c olive oil

2 tsp sea salt

For the salad:

1 c dried lentils

½ fresh pineapple, cored & diced

1 small zucchini, diced

½ cucumber, diced

2 carrots, diced

handful fresh cilantro (about ½ bunch), chopped

½ bunch green onion OR spring onion

Cover lentils with lightly salted water. (think like pasta) Bring to a boil and then simmer until tender (about 15 minutes).

While lentils cook, whisk together dressing in the bottom of a large bowl.

Combine salad ingredients into that same large bowl.

Drain and rinse lentils with cool water. Add to the salad & toss with dressing. Boo-yah.

Serves 4 as a main, 6 or more as a side.