Blueberry and Lemon Poppyseed Salad

 

Ingredients

Salad

• 10 Brussels sprouts, shredded
• 2 stalks celery, chopped
• 2 cups red cabbage, shredded
• 15 oz lentils, canned, drained
• 1 cup blueberries, washed
• 2 cups kale, stemmed and chopped
• 3 Persian cucumbers, chopped
• ½ yellow bell pepper, diced

Dressing

• 1 cup plain vegan yogurt
• 1 lemon, juiced
• 1 tbsp poppy seeds
• 2 tbsp maple syrup
• ½ tsp salt
• Black pepper, to taste

Instructions

1. Prepare the Salad:

   • In a large bowl, combine the shredded Brussels sprouts, chopped celery, shredded red cabbage, drained lentils, blueberries, chopped kale, diced cucumbers, and yellow bell pepper.

2. Make the Dressing:

   • In a separate bowl, whisk together the vegan yogurt, lemon juice, poppy seeds, maple syrup, salt, and black pepper until smooth.

3. Combine and Serve:

   • Pour the dressing over the salad and mix well to coat all ingredients.
   • Serve immediately or refrigerate. For best taste, eat within 3 days.