This lentil salad has everything you could want, protein, fibre, vegetables, calcium, omega 3’s you’re just ticking all the boxes. It’s topped with a delicious runny soft boiled egg that adds to the dressing if you brea it up into the salad as you eat it.
The point of this salad is to be easy so use what you have on hand. In a pinch you could even use (bpa free) canned chopped tomatoes. I used baby roma and just quartered them. If you don’t have pecans then just use the nut or seed you’ve got, they’re in there for crunch and to make it more filling. If you don’t have dried cranberries you could use currants, raisins, sultanas,chopped apricot or date, sour cherries – any dried fruit you have on hand. They add a sweetness that balances with the salty feta and sharp dressing. You need a lettuce leaf, something with a bit of crisp crunch is great but… use what you’ve got!
I’m all for making a recipe your own, this is how I like this salad and it’s super simple to throw together, and full of things that are great for you. Healthy doesn’t need to be hard and this quick lentil salad is definitely evidence of that.
250g cooked green (puy/french) lentils (can buy pre cooked or cook them yourself!)
1/4 cup crumbled feta
1/2 an avocado, in 1 cm dice
1 baby cos or romaine lettuce, shredded
1/2 cup chopped tomatoes
1/2 cup chopped celery, in 1 cm dice
1 tbs roughly chopped cranberries
1/4 cup roughly chopped pecans
1 tsp lemon juice
1 tsp lemon juice
1 Tbs olive oil
1 Tbs apple cider vinegar
1 tsp grainy mustard
Put eggs in a small pot and cover with water. bring to the boil and continue to cook for 3 minutes. Drain and place in cold water to cool.
Combine the salad ingredients, excluding the eggs and toss well to combine.
Combine dressing ingredients in a jar and shake well, pour half over the salad and toss to coat.
Peels eggs carefully cut in half and top salad with them. Drizzle over a little extra dressing and season with pepper.