Lentil Carrot Avocado SaladKitchenAid
1/2 cup French lentils
1/2 cup sprouted brown rice
4 cups water (or vegetable stock, divided)
6 radishes (cleaned)
3 medium carrot (peeled and cut into 4 inch pieces)
2 cups arugula
1 avocado (peeled, pitted and sliced)
2 tablespoons fresh parsley (chopped)
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon salt (flaked)
freshly ground black pepper (to taste)
2 tablespoons sunflower seeds
1 tablespoon flax seeds
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1In medium saucepan, bring lentils and 3 cups water or vegetable stock to a boil. Simmer until
2tender, about 15 minutes. Drain and cool.
3Bring brown rice and 1 cup water or vegetable stock to a boil over high heat. Cover and reduce
4heat and cook 20-25 minutes, until water is absorbed. Remove from heat and toss with a fork, Allow to cool.
5Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach
6slicing blade. Position large bowl under attachment to catch sliced ingredients. Stack radishes end to end in feed tube. Turn stand mixer to speed 5 and process until radishes are sliced.
7Remove slicing blade and attach medium shredding blade. Fill feed tube with carrots. Turn stand mixer to speed 8 and process until carrots are shredded.
8In large bowl, toss lentils, brown rice, radishes, carrots, arugula and parsley. Drizzle with olive
9oil, lemon juice, salt and pepper. Top with avocado slices. Sprinkle with sunflower and flax
10seeds and serve immediately.
PER SERVING *
|Calories220Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.