Agape Salad

• Salad:
• 2-3 cups sprouted lentils raw or dried (regular lentils are perfect here too)
• 1 cup green cabbage or kale, stems removed, leaves chopped
• 1/2 cup mild red or white onion, diced
• 1/2 cup organic tofu, chopped (optional)
• Dressing:
• 2 tablespoons rice vinegar
• 3 tablespoons Bragg's liquid aminos
• 1/4 teaspoon Asian fish sauce (optional)
• 1/2 teaspoon garlic powder
• 1/8 cup chopped walnuts or sunflower seeds (optional)

1. Prepare raw lentils by steaming in 1/2' water for 4-8 minutes, depending on how soft you like them, OR Cook dried lentils according to instructions* 30-45 minutes.
2. Drain cooked lentils and leave them in the pot on the stove.
3. Mix in onion, kale and/or cabbage and immediately and cover for 5 minutes.
4. Prepare dressing in a large mixing/serving bowl and toss in lentil mixture.
5. Add tofu and pea shoots then toss.
6. Gently toss in avocado when cool, cover with sunflower seeds and serve.

salad, green cabbage, mild red, dressing, rice vinegar, braggs liquid aminos, fish sauce, garlic, walnuts

Taken from food52.com/recipes/27496-agape-salad (may not work)