Lentil Sprout and Cucumber Salad with Maple Mustard Vinaigrette
Ingredients
- 1/4 cup olive oil
- 1/2 lemon, juice from
- 1 clove garlic, finely minced
- 2 tablespoons maple syrup (not raw but used often in raw food recipes)
- 2 teaspoons mustard (i used dijon)
- Himalayan salt and pepper to taste
- 2 cups sprouts (i used a lentil mix)
- 2 cups cucumbers, cubed
- 2 scallions, sliced
Instructions
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