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Recipe by

Lentils.org

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Bok Choy, Lentil & Grapefruit Salad

Prep Time: 20 Minutes

Total time: 25 Minutes

Servings: 4-6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    VINAIGRETTE:

    3 Tbsp (45 mL) white wine vinegar

    3 Tbsp (45 mL) frozen or fresh blueberries

    2 Tbsp (30 mL) olive oil

    ½ tsp (2 mL) whole grain mustard

    1 tsp (5 mL) honey

    to taste, salt and ground black pepper

    SALAD:

    1/2 cup (125 mL) cooked green lentils

    4 cups (1 L) thinly sliced baby bok choy

    1 whole large grapefruit, skin and pith removed, cut into segments

    1/3 cups (75 mL) crumbled goat cheese

    1/3 cups (75 mL) toasted sliced almonds


Directions

  1. Using a stand or hand blender, puree all vinaigrette ingredients together. Season with salt and pepper to taste. Reserve.
  2. Toss all salad ingredients together, reserving some grapefruit segments, goat cheese, and almonds for garnish.
  3. Place salad in bowls, drizzle vinaigrette over top, and garnish with grapefruit, goat cheese, and almonds.

Substitute pumpkin seeds for the almonds (nut-free).
Substitute canned mandarin segments for the grapefruit (time-saving).
Substitute baby spinach for the bok choy (seasonality).


Nutritional Information

  • Serving Size: 1 1/4 cups (310 mL)
  • Per serving:
  • Calories 280
  • Total Fat 18 g
  • Saturated Fat 5 g
  • Cholesterol 15 mg
  • Carbohydrates 20 g
  • Dietary Fibre 6 g
  • Sugar 10 g
  • Protein 11 g
  • Sodium 310 mg
  • Potassium 239 mg
  • Folate 54 mcg