Tuesday, June 9

Recipe: Spinach + Lentil Salad

After indulging in way too many desserts last week, I was craving something fresh and healthy for dinner. I love adding lentils to salads, it makes the salad filling enough to be an entire dinner.  This salad was put together from things we had on hand and would be just as delicious with any other veggies. 

Spinach + Lentils + Radish + Tomato + Avocado + Cilantro + Goat Cheese + Leeks 

For the Salad:
(Serves 2)

spinach or kale
2 cups of cooked black lentils
4 large radishes
4 campari tomatoes
1 leek
handful of cilantro
1 large avocado
goat cheese

Olive Oil Lemon Dressing:
1/4 cup of olive oil
juice from one large lemon
fresh ground pepper

For the lentils:
Cook according to package instructions. I also added salt, a tablespoon of olive oil, lemon juice, and some fresh thyme. Cool to room temperature before adding to the salad.

Slice all the vegetables and combine with the lentils in a large bowl. Whisk the dressing ingredients and add to the salad. 

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