Diabetic-Friendly Lentil Walnut Salad Recipe

About this recipe

A wholesome and crunchy salad featuring sprouted lentils, walnuts, and fresh vegetables, paired with a tangy, low-sugar dressing. Perfect for a satisfying and healthy dinner.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 100G Ginni'S Raw Pecans 100g
• - Sunita Lemon Juice Organic
• 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother
• - Jalpur Curry Powder
• - Schwartz Oregano
• 85G Oriental Hot Mustard Powder, 85G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml
• 250 Ml Terre Exotique Agave Syrup, 250Ml

Instructions

1. 1. Set aside 2 cups of chopped pecans in a large mixing bowl.
2. 2. In a food processor, chop 2 cups of pecans into small pieces, ensuring they are not reduced to a powder. Alternatively, chop by hand to match the desired size. Add the pecans to the bowl.
3. 3. Add Aunt Bessie's Maple & Thyme Glazed Carrots directly to the bowl with the pecans.
4. 4. Wash and finely chop 3 cups of baby spinach, either by pulsing in a food processor or mincing with a knife. Add the spinach to the bowl with the other ingredients and mix thoroughly.
5. 5. In a small bowl, whisk together 2 tablespoons of rapeseed oil, 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, 1 tablespoon of agave syrup (as a substitute for honey), 1 1/2 teaspoons of curry powder, 1 1/2 teaspoons of oregano, 1/2 teaspoon of mustard powder, and a pinch of salt and pepper to taste.
6. 6. Drizzle the dressing over the salad ingredients and toss until everything is evenly coated. Adjust seasoning if needed.
7. 7. Serve immediately as a fresh and crunchy dinner salad or refrigerate for up to 2 days for a make-ahead meal.