Lentil Sprouts, Avocado and Apple Salad with Ginger Dressing

Summary

Prep Time	30 mins
Total Time	6 hrs 30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Lentil Sprouts, Avocado and Apple Salad with Ginger Dressing

Instructions

Soak the hazelnuts in a little water for at least 6 hours, preferably overnight. This makes them taste fresher.
Mix the olive oil, lemon juice and apple syrup in a large salad bowl to make a dressing. Add the ginger and parsley. Wash the spring onions, shake dry and cut into fine rings. Also wash the apple and the cucumber and finely dice with the skin. Halve the avocado, remove the stone, remove the pulp with a spoon and also finely dice. Add spring onions, cucumber, apple and avocado to the dressing. Add the hazelnuts (without soaking water) and the lentil sprouts and carefully mix in everything. Season with sea salt and pepper to taste and serve.
As a side salad, the salad is enough for 3 or 4 servings.
Annotation:
Lentil shoots taste pleasantly nutty and slightly sweet. They are very easy to pull yourself. Soak the lentils for about 12 hours, then pour them off and let them germinate for about 3 days (on warm summer days, only 2 days may be sufficient). The lenses should be rinsed twice, better three times a day. They should be harvested before the sprouts develop their green leaves, otherwise the nutrients built up during the germination process will be used up by the sprouts themselves. Lentil sprouts can be consumed raw and do not have to be blanched.

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