Shrimps and Lentil Salad with Balsamic Maple Vinaigrette
Lentils don’t need soaking before cooking, unlike most dried beans. The balsamic maple vinaigrette is a perfect dressing for this salad. It compliments the sweet taste of shrimps, full of nutrients from the lentil, tomatoes and the herb flavor from the dressing. A great simple, quick lunch that’s good for you!
Let’s get cooking!
Ingredients
- 1 pound cooked shrimp
- 1 cup cooked red lentil
- 1 Roma tomato sliced
- handful fresh basil chopped, set aside a little for garnish
For the dressing:
- 1 tablespoon olive oil extra virgin
- 1 1/2 tablespoon balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 garlic clove finely minced
- 1 teaspoon whole-grain mustard
- a pinch of red chili pepper flakes
- salt to taste
Instructions
- For the dressing: combine all ingredients. Use a whisk, stir to mix well
- For the salad: combine all ingredients. Pour the dressing, stir, toss to mix well. Sprinkle basil on top.