Bright Spring Salad

Prep: Preheat the oven to 400 degrees. Wash and dry the produce. Cube the avocado, discarding the pit. Slice the tomatoes in half. Mince the garlic. Rinse the lentils in a fine mesh strainer or colander. Remove kale leaves from stems, stack the kale leaves and slice into thin 1/4 inch ribbons, and discard stems. Line a baking sheet with parchment paper.

Combine the lentils and 3 cups water to a medium pot. Add the bay leaf and bring to a rapid simmer over medium-high heat, then reduce to a gentle simmer. Cook lentils uncovered until done, about 20-25 minutes. Drain the lentils, discarding the bay leaf, return to pot and stir in 1/4 teaspoon salt. Set aside.

Toss the mushrooms with 1 tablespoon olive oil, minced garlic, 1/2 teaspoon of salt, and the spice pack of cumin and cayenne pepper.

Spread the mushrooms in a single layer on the baking sheet and cook until mushrooms are browned and crispy, about 20 minutes.

Toss together the beets, kale, cherry tomatoes, avocado and cooked lentils.

Top with the goddess dressing and mushroom bacon, and enjoy!