Mung Bean & Spinach Salad with Sweet Citrus Vinaigrette

Super simple. Super delicious. Super nutritious.

I think I've said about enough.

Let's dive into it!

Yum, yum, yum, yum, yum.

I'll be honest: the caramelised walnuts are the best part ❤

And if you don't have mung beans, any beans or lentils will do!

Enjoy!

▸ ▹ Vegan, gluten-free

Yield: 2-4 servings Prep Time: 5 min Cook Time: 5 min Total Time: 10 min

1/3 cup (42 g) chopped raw walnuts

1 tsp (5 ml) agave syrup

2 cups (60 g) raw spinach

1/2 cup (160 g) cooked mung beans, or other bean of choice

1/4 large English cucumber, thinly sliced

1 medium carrot, shredded

1/2 lemon, juiced (~1 Tbsp or 15 mL)

1 Tbsp (15 mL) olive oil

1 tsp (5 mL) agave syrup

1 tsp (5 mL) apple cider vinegar (optional)

Dry-roast the walnuts in a pan on medium-high heat until lightly browned, about 3-5 minutes, then add the agave syrup and stir continuously for about 15 seconds until the walnuts caramelize. Take it off the heat immediately and let cool.
To a bowl, add the vegetables and top with the caramelized walnuts. In a separate bowl, whisk together the dressing ingredients. Pour over salad when ready to eat. Enjoy!

Variations: substitute walnuts for pecans or other preferred nut. Add any other vegetables of your choosing.
Speed-it-up: using canned beans speeds up the process.
Storage: if dressing separate from salad, store salad in the fridge for up to 2 days. Store dressing in the fridge for up to 4 days.