Like everything, if it’s basic, it’s boring. Complexity takes more work but it’s worth the effort. Now you can make a salad with spinach and feta or you can get “Alice in Wonderland” on your salad. Add curiouser and curiouser shapes, flavors and color so the tedium of salads won’t strike. What you normally wouldn’t think of adding to a salad, add it. This salad looks like a carnivorous flower and that makes it that much more enjoyable to eat. The atomic bomb of nutrients doesn’t hurt either.
Time: 15 minutes
½ cup sprouted green lentils
1 head butter lettuce
4 dried figs
5 snap pea pods
Small purple onion
Mung bean sprouts
Boil 2 1/2 cups water then add 1/2 cup sprouted lentils cover and cook for 5 minutes. Throw in a handful of mung bean sprouts and lower heat; simmer for 2 minutes. Drain lentils in colander. Toss with sea salt and olive oil.
Grate turnips and marinate in olive oil, a pinch of sea salt and a splash of lemon juice. Remove peas from pods and toss in with turnips.
Cut dried figs and small dice your purple onion.
Place washed butter lettuce in a star shape. Place lentils in the middle and top with a pile of marinated grated turnips and snap peas. Sprinkle with diced purple onion and decorate with figs. Finally pour a little more olive oil and one more splash of lemon juice and sea salt for taste.