This gluten- and dairy-free salad is brimming with bitter foods that support healthy digestion, including arugula, radicchio, and grapefruit. Lentils, avocado, pumpkin seeds, and cilantro round out this winning anti-inflammatory combo to deliver an impressive 17 grams of gut-friendly fiber per serving. Need we say more?
Recipe information
Ingredients
Salad
2
Tbsp. pumpkin seeds
2
cups arugula
2
cups radicchio, shredded
1
grapefruit, cut into sections
1½
cups cooked lentils, canned and drained
½
cup green peas
⅓
cup fresh cilantro, finely chopped
½
avocado, sliced
Dressing
3
Tbsp. extra virgin olive oil
2
Tbsp. white wine vinegar
1
tsp. Dijon mustard
1
tsp. maple syrup
1
Tbsp. shallots, minced
Flaky salt (such as Maldon salt), to taste
Black pepper, to taste
Preparation
-
Step 1
Toast pumpkin seeds in a small heated pan or toaster oven for 5–7 minutes, or until golden.
Step 2
Add dressing ingredients to a small jar and shake well to thoroughly combine.
Step 3
Place salad ingredients in a large serving bowl, top with dressing, and toss to mix. Season generously with flaky salt and black pepper.
Nutrition Per Serving
580 calories
21 grams protein
63 grams carbohydrates (17 grams fiber)
30.5 grams total fat (4.5 grams saturated fat)
465 milligrams sodium (plus additional for salting to taste)
