Early Summer Lentil Salad
This is where the recipe should go
1
Serving Suggestion
This salad pairs especially well with the bright flavors of early summer and is an easy way to bring seasonal greens to the table.
Notes
1
Cook the lentils.
Rinse the lentils thoroughly. In a small saucepan, combine the lentils with 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for approximately 20 minutes, or until the water has evaporated and the lentils are tender. Set aside to cool.
2
Prepare the shallots.
Peel and thinly slice the shallots. Heat the olive oil in a skillet over medium-high heat. Sauté the shallots for about 3 minutes, until softened and lightly golden. Season with salt and pepper to taste.
3
Assemble the salad.
In a large serving bowl, combine the mixed greens, diced avocado, cooled lentils, and sautéed shallots
4
Dress and serve.
Toss gently with the Lemon Thyme Balsamic Vinaigrette just before serving. Adjust seasoning with additional salt and pepper, if needed.
Instructions
• 8 cups mixed greens • ½ cup green lentils • 2 small shallots • 2 medium avocados
diced • 2 tablespoons olive oil • Salt and pepper
to taste • Lemon Thyme Balsamic Vinaigrette (recipe linked separately)
Early Summer Lentil Salad
Early Summer Lentil Salad
Fresh or dried thyme, citrus, olive oil, and balsamic vinegar come together in a versatile dressing for salads, roasted vegetables, and more.
Servings :
4 Servings
Calories:
Prep Time
15 min
Cooking Time
20 min
Rest Time
15 min
Total Time
35 min
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