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Indian Spinach Salad with Lentils & Cauliflower
Ingredients
  • 2 cups cauliflower, broken or cut into bite-sized florets
  • 1 bunch radishes, about 5 or 6, cut into quarters
  • 3 tablespoons Avocado oil- divided
  • Salt and pepper to taste
  • 2 shallots, average-sized, cut in thin slices
  • ½ to 1 teaspoon grated ginger (depending on your love of ginger)
  • 1 teaspoon   cumin seeds
  • 1 teaspoon  coriander seeds
  • 1 teaspoon mustard seeds
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper (adjust to taste!)
  • 1 teaspoon tamarind paste (or sub more lime to taste)
  • 5 oz baby spinach, about 4 to 5 cups
  • ½ cup cilantro, roughly chopped
  • a squeeze of ½ a lime
  • ½ cup cooked black lentils, room temp (or sub chickpeas or brown lentils) see notes
  • garnish with ¼ cup pistachios (optional)
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