2Tbspof Orange Muscat Vinegar*see alternative above
1Tbspof Olive Oil*alternative above already includes this so if you choose the alternative, eliminate this and use directions above for dressing
Salt and Pepper to taste
Instructions
Start with the Edamame. I always rinse mine, the package says, 'ready to eat' but with all of the health issues, recalls, etc. I just do that as a precautionary measure. You don't have to, but you can.
Next, add in the onion. The dish I used is a Fiesta Medium Bowl the perfect size for a single serving that is filling. Once you get all the ingredients in there you are stuffed!
Do you see the bottom of the bowl is filling up with great crunchy and tasty ingredients and we are not even done?
Let's keep on adding and creating this beast of a salad! I'm hungry! Add in the lentils.
*Rinse the lentils in a strainer. I find it easier to separate them from the vacuum pack.
Some will come out 'not so pretty' but they are going in a salad and will taste the same!
Mix them with the edamame and the red onion and let's add in more ingredients!
Fast and easy. Take the chunks of avocado and add them to the mixture.
Do make sure to mix well.
Generally speaking, I suggest using a fork because the tines make it faster and won't squash things, unlike a spoon.
Next, add in the mini pearl grape tomatoes. I slice them in half.
As a matter of fact, you do not have to slice these into pieces, you could also leave them whole.
Truly a personal choice. Without delay, mix and then add in the baby greens.
Don't forget the Feta.
TIP
Before I add the greens I either rip them or use kitchen scissors to cut the pieces smaller.
Again, this is optional, just what I do.
Add your dressing, the vinegar, and oil and if you want to add in salt and pepper go for it.
A light dash of salt and pepper it in will be fine, no worries.