This isn't just any Lentil Salad, this is a fully loaded, vibrant salad that can be enjoyed all year round. Vegetarian (vegan option) and protein packed.
Combine 3 tablespoon Olive oil, juice of 1 Lemon, 1 tablespoon Dijon mustard and 1 pinch Sea salt and black pepper to make the dressing.
Build the salad with 45 g Butterhead lettuce, 30 g Rocket (arugula), 45 g Spinach, 1 Red onion, 1 Carrot, 0.5 Cucumber, 8 Cherry tomatoes, 3 Cooked beetroot, 1 Avocado, 1 Yellow bell pepper and 10 Olives.
Add 265 g Green lentils, dressing, 5 g Fresh coriander (cilantro) and 5 g Fresh parsley. Mix well.
Serve topped with 30 g Feta (crumbled).
Notes
To add extra flavour to the lentils in this salad, cook them in a really good quality stock instead of water.
If you are using canned green lentils for this salad, then mix some of the dressing in to them and leave for 30 minutes to add some extra flavour.
If you are going to store this in the fridge for a couple of days, then don't dress it. Only add the dressing just before serving.
When it comes to the herby lemon dressing, you can use any leafy herbs in it. It's a great dressing to use up whatever leftover herbs you have in your fridge.
You can swap carrot for grated courgette in this recipe.