Lentil sprout, avocado, and apple salad with ginger dressing

Ingredients for 4 servings:

• 340 g sprouts, lentil sprouts made from approx. 100 g dried mountain lentils
• 140 g cucumber(s)
• 1 m.-sized apple, sweet-sour in taste
• 30 g hazelnuts
• 1 m.-sized avocado(s), ripe
• 1 spring onion(s)
• 2 tbsp parsley, flat, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp apple syrup, raw if desired
• 1 tsp, heaped ginger, freshly grated
• n. B. Pepper, freshly ground
• e.g. sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

vegan raw food

Soak the hazelnuts in a little water for at least 6 hours, preferably overnight. This will make them taste fresher. In a large salad bowl, combine the olive oil, lemon juice, and apple syrup to make a dressing. Add the ginger and parsley. Wash the spring onions, shake dry, and slice into fine rings. Wash the apple and cucumber, then finely dice them with the skin on. Halve the avocado, remove the pit, scoop out the flesh with a spoon, and finely dice it. Add the spring onions, cucumber, apple, and avocado to the dressing. Add the hazelnuts (without the soaking water) and the lentil sprouts, and mix everything together carefully. Season with sea salt and pepper to taste and serve. As a side salad, the salad serves 3 or possibly 4 people. Note: Lentil sprouts have a pleasantly nutty and slightly sweet flavor. They are very easy to grow yourself. Soak the lentils for about 12 hours, then drain and let them sprout for about 3 days (on warm summer days, only 2 days may be sufficient). Rinse the lentils twice, preferably three times, a day. Harvest them before the sprouts develop their green leaves, otherwise the nutrients built up during the germination process will be consumed by the sprouts themselves. Lentil sprouts can be eaten raw and do not need to be blanched.