Spring Gratitude Bowls

The best spring salad you’ll ever have. So crisp, crunchy, and flavourful! Vegan. Gluten-free option.

1 1/2 heads romaine lettuce, roughly chopped
1/2 cup green lentils, soaked overnight
1/2 cup millet, soaked overnight
1 bunch asparagus, with the ends trimmed
1 bay leaf
1 tablespoon hemp seeds
2-3 radishes – optional but delicious
rapeseed oil/ghee
sea salt and pepper, to taste
5 chestnut mushrooms, cut into sixths
3 sprigs of thyme
rapeseed oil
sea salt and pepper, to taste
2 slices sourdough bread, cut into squares (around 1 1/2 cups of the squares in total)
2 sprigs of thyme
rapeseed oil
sea salt and pepper, to taste
1/4 cup extra virgin olive oil
2 tablespoons + 1/2 teaspoon dijon mustard
1 tablespoon raw honey or maple syrup
1 teaspoon apple cider vinegar or lemon juice
sea salt, to taste

View the full recipe at Gratitude and Greens →