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Farm to Table Raw Vegetable Salad

Curry Lentils


Serves 4

4 cups mixed organic greens

1 pint Heirloom cherry tomato

1 cup raw green garbanzo beans, rinsed

1 medium red onion, julienned

1 bulb fennel, shaved thin

1 English cucumber, washed and cut into ½ inch pieces

4 ounces goat cheese

Juice of 1 lemon, plus zest

½ cup avocado oil

1 Tbsp. fresh herbs (dill, thyme, parsley, oregano)

Fresh ground black pepper

  1. Zest the lemon and keep separate. Juice and strain the lemon into a medium-sized mixing bowl. Add in ½ cup avocado oil and whisk together. Add chopped fresh herbs and fresh ground black pepper to taste. Set aside the bowl for later use.
  2. First, put down a bed of your favorite lettuces on a plate, then build your salad by adding ingredients. Spread ingredients over the lettuce bed. Next, sprinkle with goat cheese, drizzle the lemon dressing over the salad. Finish with a sprinkle of the lemon zest over the entire salad.

Nutrition Facts

Calories: 261, Total Fat: 6g, Sat fat: 2g, Sodium: 180mg, Total Carbohydrate: 45g, Fiber: 14g,
Protein: 10g

Our heart healthy recipes use ingredients from a balanced diet such as fruits, vegetables, beans, whole grains, fish and nuts while limiting the intake of added sugars, salt (sodium) and bad fats (saturated and trans fats).

Chef Jason