1 cup cooked lentils
1 cup cooked quinoa
1 pear thin sliced
1 medium avocado
1 carrot shredded
1 medium yellow bell pepper sliced
1 cup lightly steamed kale stem removed
1 tablespoon minced cilantro leaves
½ green apple, thinly sliced
Prepare the lentils and quinoa according to instructions on their package.
Place kale in a saucepan with ¼ cup water. Cover the pan and steam on high heat for 1 minute. Drain and rinse with cool water to prevent over cooking. Chop into bite sized pieces.
Place all ingredients in a bowl, serve with ginger-lime dressing. Top with cilantro.
2 tablespoons lime juice freshly squeezed preferred
3 tablespoons tahini
¼ cup water
1 tablespoon avocado oil
½ teaspoon minced ginger root
1 tablespoon soy sauce
Combine all ingredients in a bowl and whisk together. Refrigerate any left-over dressing in a jar with a lid for up to 3 weeks.