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  • Prep-time: / Ready In:
  • Makes 8 cups

This fresh green bowl is packed with fiber and nutrients to power you through your day. Save time chopping broccoli florets by using purchased riced broccoli, which is available fresh in some markets.

Ingredients

  • ½ cup lemon juice
  • ¼ cup white wine vinegar
  • 2 tablespoons pure maple syrup
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups chopped fresh broccoli or riced broccoli
  • 2 cups cooked green French lentils
  • 1 cup thinly sliced celery
  • ½ cup chopped fresh Italian parsley
  • ½ cup chopped fresh mint
  • ½ cup sliced scallions
  • ¼ cup chopped fresh dill
  • 1 small fresh jalapeño chile, seeded and chopped
  • 2 cups spring microgreens or baby greens
  • 1 medium avocado, halved, seeded, peeled, and chopped
  • 2 tablespoons toasted pepitas

Instructions

  1. In a large bowl whisk together lemon juice, vinegar, maple syrup, salt, and black pepper. Add the next eight ingredients (through jalapeño). Toss to combine. Cover and chill 1 to 8 hours, stirring once or twice.
  2. Just before serving, stir in microgreens and avocado. Sprinkle with pepitas.

Comments (15)

(4.5 from 10 votes)
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M9 months ago
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This was absolutely delicious. My husband and my neighbor both really like it. Neither are vegan. Will definitely make it again!

Brenda1 year ago
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Simple and tasty. Too sweet though, as written. Use much less maple syrup, maybe 2 teaspoons instead of tablespoons. Might also try balsamic glaze in lieu of the syrup.

Elaine Tsai1 year ago
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I just made this and it’s delicious. I loved everything about it especially the toasted pépitas which I think elevated the salad to another level. I will definitely make this again.

Euma Lastimoso1 year ago
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I can’t wait to buy the ingredients and share this salad with family.

Seema singh1 year ago
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This recipe is heavenly delicious

Tamzin Ramsay2 years ago
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Absolutely fabulous recipe, i omitted the micro greens and dill as i did not have them, used brown lentils only waited an hour and served it, was a hit!

Nessie2 years ago
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I am going to make this for a large group of people. What side dish would you recommend?

SYLVIA ANCONA2 years ago
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SE VE MUY RICO, SUPER NUTRITIVO Y FÁCIL. GRACIAS.

Cathy2 years ago
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Looks delicious! Would there be a good sub for broccoli? I’m not the biggest fan of raw broccoli.

Amber9 months ago
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Chopped cabbage, kale or cauliflower would be good

Megan2 years ago
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You could blanch the broccoli. Boil it for just a couple of minutes, then put it in ice water. It stops the cooking process, keeps it kinda crunchy, kinda soft, and keeps the beautiful bright green color.

Sue2 years ago
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Fantastic salad!!! Bright, fresh, cool….and even cooler that I’m eating salad with a spoon! Use a food processor to chop the broccoli perfectly. Don’t miss this one, it’s amazing.

Olwyn2 years ago
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This is fabulous! Made it for supper and it was devoured. Wonderful to have a lentil salad with no oil! This is going to be regular salad for us!

Sue2 years ago
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Ditto! It’s what’s for lunch all week, and perhaps even breakfast. So good!

Shaylen2 years ago
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AMAZING. I’m not oil free, just oil conscientious, and some savory recipes without a fat source in its sauce I find not as good—this is NOT one of them. Can’t believe how good this is. Even non vegan family members love this. Tastes like something fancy, expensive, and delicious you’d buy from someplace fancy and expensive only it’s healthier than what you’d buy. I make it even healthier by using a mix of broccoli and kale microgreens instead of spring greens, very mild flavor. I also use black heirloom pumpkin seeds that I toast (do NOT skip the toasted pepitas, toasted is so important for this salad) which are not only especially delicious, but the color makes the salad even more beautiful.

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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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