Generally speaking I love all pulses but green or brown lentils are true favorites. These natural wonders keep their shape after cooking and have a hearty dense nutty flavor which makes them ideal for a colorful and nutritious luncheon salad . . . that will also help stabilize your blood sugar level and provide much-needed energy to keep you going all day long!
For tips on how to cook lentils, you may want to take a look at the following blog post - Versatile, Healthy and Nutritious Lentils!
When I cook lentils I normally cook a big amount and freeze them in separate small containers (with lids) that
I can use for salads or soups any time I feel like a quick healthy meal.
Healthy Lentil Salad Recipe!
Ingredients
1 cup boiled brown lentils
¼ cup red onion, finely chopped or sliced
¼ cup cucumber, finely chopped or diced
¼ cup red peppers, finely chopped or diced - optional
2 tblsp finely chopped fresh celery or celery herb
Salt & pepper, to taste
2 – 3 cherry tomatoes, sliced
1 – 2 cups shredded Romaine lettuce,other salad greens of choice or bell peppers cut in half & seeds removed
30 – 50 g Feta cheese, crumbled (optional)
Extra virgin olive oil, to taste
Garnish: Fresh herb of choice (optional)
Preparation Method
In a bowl, mix together the lentils, onion, cucumber, red peppers and celery. Add the sliced cherry tomatoes, a little olive oil and season with salt and pepper.
Arrange the Romaine salad in a large soup plate. Top with salad mixture and crumbled Feta cheese.
If using bell peppers (as per photo above), then spoon salad mixture into cut bell pepper halves and garnish with quartered cherry tomatoes, herbs and if you like crumbled Feta cheese.
Drizzle with more olive oil and garnish with herbs of choice.
Yield: 1 – 2 servings
Tip!
I often serve this salad with steamed or grilled fresh salmon slices but then, I omit the Feta cheese but serve it with fresh lemon quarters or halves.
You can also use this lentil salad to make smoked salmon rolls . . . something different and great for a special occasion.
©KaritasM – January 2018