Green leaf lettuce and radish salad

with toasted white beans and microgreens

30
Minutes

2
Servings

500
Calories/Person

GLUTEN-FREE

SOY-FREE

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Ingredients

1.5 tsp seasoning blend – prepared by Plant Prepped

  • 1 can organic white beans

    1/2 head of green leaf lettuce

    5-6 radishes

    200g cucumber

  • 10g microgreens

    1 shallot

    10g parsley

    1 tsp Dijon mustard

    1/4 lemon

Instructions

Prepare the ingredients

  • – Preheat the oven to 425F

    – Roughly chop the green lettuce

    – Thinly slice the radishes

    – Finely chop the shallot and the parsley

    – Slice the cucumbers on an angle

Make the beans

  • – Place the drained beans on a baking sheet lined with parchment paper. Wipe excess moisture with a paper towel. Season with salt and pepper, add 2 tablespoons of oil, add the seasoning blend and mix. Toast for 20 minutes.

Make the salad

  • – Place the Dijon mustard, juice of 1/4 of the lemon and 2 tablespoons of oil into a large salad bowl and whisk together, add the parsley, shallots, and season with salt and pepper, mix. Add the green lettuce, cucumbers and radishes to the bowl and toss to coat in the dressing.

Plate

  • – Divide the salad between 2 plates, top with the toasted beans and microgreens. Enjoy!

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