When I really started making the shift towards a pure wholehearted lifestyle change, I had a dish I couldn’t stop making over and over again.

Why? Because it’s just that good!

At first, I started making it for myself. Then I started doubling the recipe and making it for parties and potlucks. This dish also has the ability to preserve well in the fridge for a work week’s worth of lunches or dinners.

I just made this one too damn tough, didn’t I?

Excel-lentil Salad

Super Easy
A One Stop Shop at Trader Joe's, Your Local Market, Farmers Market or Specialty Store

1 package of pre-cooked lentils (or you can easily make them here)
½ package of uncooked organic spinach
¼ cup of organic dried cranberries
¼ cup of raw pumpkin seeds
¼ cup of raw sliced almonds
1 tbsp of Extra Virgin Olive Oil
½ squeezed fresh lemon
2-3 sprigs of fresh dill (or organic dried dill works too)
Himalayan Sea Salt, sprinkle to taste

Instructions
- Start preparing your lentils. If you decided to make your own prepare, chill and place in a large bowl. If you went with store bought, rinse packaged lentils, drain, dry and place in large bowl.
- On a cutting board chop the spinach
- Combine the lentils and spinach in a large bowl
- Toss
- Add in dry ingredients
- Toss
- Drizzle in olive oil and coconut oil (if using)
- Toss
- Squeeze in lemon.
- Toss
- Sprinkle Himalayan Sea Salt and dill
- Toss

Voila! A versatile dish for just about any occasion.