A friend in college had me over for his father's good Ecuadorian cooking, and I remember the salad that was thinly sliced peppers and onions with cilantro, vinegar, olive oil, salt and pepper. Mmmmmm!! This is not that, but inspired by that. If I had fresh parsley or cilantro, they'd be in this.
Ecuadorian-inspired Lentil Cashew Salad
Sprouted green lentils
Sliced, chopped, or finely diced bell peppers and onions
Lots of brown rice vinegar
Olive oil
Salt, maybe a little pepper (lentil sprouts are already peppery)
Marinate all day, and add in raw cashews (not soaked), at the last moment before enjoying! Herbs of choice beside parsley or cilantro could be basil or oregano.
Enjoy!~ laura
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