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Lovely Lentil Salad

Quick, Healthy and Tasty Salad packed with protein and fibre
Print Recipe
Ingredients Method Notes

Ingredients
  

Salad
  • 2 Cups Lentils cooked
  • 1 Cucumber peeled, seeded and chopped
  • 1 Orange/Red Sweet Pepper seeded and chopped
  • 2 Cups Kale roughly chopped
  • 1 Cup Cherry Tomatoes cut in half
  • 1 1/2 Cups Seedeless Grapes - green or red or combination cut in half
  • 4 Radishes sliced thinly
  • 1/4 Cup Parsley finely chopped
  • 4 Green Onion Stems finely chopped
Dressing
  • 1/4 Cup Lemon Juice fresh
  • 1/4 Cup Olive Oil
  • 1/2 tsp Himalayan Pink Salt
  • 2 Cloves Garlic minced
  • 1 tbsp Maple Syrup or Agave
  • freshly ground black pepper

Method
 

Dressing
  1. Place the lemon juice, olive oil, salt, pepper, minced garlic and maple syrup or agave in a jar with a lid and shake to combine.
Salad
  1. If cooking lentils; Rinse them and add to a pot of water. Bring to a boil, then reduce heat, cover and let simmer for about 20 minutes until tender. Drain any excess liquid and season with salt and pepper if desired. For more flavour replace water with vegetable stock for cooking. Set them aside to cool.
  2. Chop up all of the other salad ingredients and place in large bowl
  3. Once lentils are cooled add them to the bowl with the other ingredients.
  4. Pour dressing over the ingredients and mix to combine
  5. Store in the fridge until ready to serve

Notes

Canned lentils work well in this dish but make sure you rinse them before using to remove any excess salt and starch.