Minted Green & Grain Salad

As you may be aware, I am eating an anti-inflammatory diet to help answer a few health questions. The bulk of my diet, aside from a nummy smoothie, has been greens and sprouted grains. In order to make life easier on myself, I end the weekend by prepping food.  This is as easy as unloading the groceries. I start a pot of brown rice and soak a fresh batch of lentils in water.  An hour later I put away the rice, drain the lentils, and allow them to start sprouting.

Conveniently, when I am hungry, all I have to do is portion out some grains, add a handful of greens and I have a satisfying healthy meal.

I use this combination hot and cold. Typically I eat a cold green and grain salad for lunch and warm g&g salad for dinner with a piece of protein. Today I would like to share with you my favorite cold green and grain salad.

This salad is cooling, fresh, filling, and unbelievably good for you. Chopped mint, cucumbers and blueberries give this salad a refreshing and sweet taste as well as cooling anti-inflammatory properties. The grains add substance making the salad more filling and the greens add bulk meaning I get to eat more.

Pair this salad with a piece of poached salmon or grilled chicken and you have a stunning meal fit for brunch, lunch, and dinner. In fact, this has been my go to salad when Tall Dark Handsome and I are invited out. Rather than bother people with my current dietary requirements, I show up with a heaping bowl of this and people practically forget to pity me and my lack of food options.

Minted Green and Grain Salad

  • 1-2c arugula, shredded. (sub spinach or any other leafy green)
  • 2-3Tb shredded mint leaves
  • 1/4c diced cucumber
  • 2Tb sliced radishes
  • 2Tb minced chives
  • 1/4c fresh blueberries
  • 1/4c brown rice, cooked
  • 1/4c soaked chick peas (sub rinsed canned beans)
  • 1/4c sprouted lentils
  • 1/4c toasted walnuts


  • 2T lemon juice
  • 1T white balsamic
  • 1T chive vinegar
  • 1T hazelnut oil
  • 1ts flax seed oil
  • 2T olive oil
  • 2T water
  • 1ts herbs de province
  • 1ts raw honey
  • Pinch sea salt

Begin by mixing the dressing. Feel free to substitute other oils and vinegars. I have chosen the ones listed because they are available in my house.

Combine all of the salad ingredients into a large bowl and toss together. Season the salad with the dressing listed above or simple oil and vinegar.

Serves 1-2

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