Hi there! I know, I know, I’m not necessarily the best person to put recipes on her blog, but hey… good food is meant to be shared, right? An easy-peasy summer salad recipe, or whatever you’d like to call it. More after the jump!
So, I have been a bit of a wuss about lentils. I used to think of them of boring and unappetizing. Only because, to be honest.. they don’t look too good and when you just eat them after you’ve cooked them without anything it’s not so great either. But I’m a changed person since I am living on my own. Which is well, quite some time now. I should probably now name the good things about lentils, apart from its numerous health benefits (like the high percentage of iron), lentils leave you full and satisfied but aren’t heavy on the stomach. Which is especially love during a hot summer when I lose my aperite but don’t want my diet to only contain ice cream and watermelon. – And back to the taste, they are amazing when you combine them with other tasty ingredients and a nice dressing. So here’s my supereasy lentil & avocado salad. I based it loosely on this ‘Lentil with Mustad Dressing‘ from Sophie Dahl, which is really nice as well.
First of all, this recipe doesn’t take long at all. You just have to keep in mind that the lentils have to cook for at least 25/30 minutes if you get them uncooked like me. This recipe either serves one, as an actual meal, or two/three people as side dishes. You can add more of anything you prefer.
110gr lentils (uncooked)
a handful of cherry tomatoes
goat cheese (really as much or as little as you like)
optional: a bit of fresh mint to garnish.
2 tbsp olive oil1/2 tbsp mustard
1 tbsp white wine vinegar
First make sure to wash and cook the lentils, you can follow the instructions on the box. Or just wash and drain, then put the lentils in a pot of boiling water on the stove on medium heat for about half an hour. Make sure to check back every now and then so they’re just how you want them. – After that, drain and rinse with cold water. Drain again. – But try and cut up the avocado and cherry tomatoes in bite-size pieces in the mean time. For the dressing, in a small cup mix the olive oil, mustard and white wine vinegar and set aside.
When the lentils are all done and drained, the other bits and pieces are cut up, toss everything on a plate or a bowl and pour in the dressing. Mix it up a bit, so the dressing will actually make the whole meal more fresh and light.
You can keep the goat cheese for last, as it will be pretty crumbly and soft already, it’d be easier to just throw ‘em in at the end according to your taste. As well as the freshly chopped mint.
I figure you can add a lot to this salad, like different herbs, pepper or olives, cucumber and other ingredients to make it suit your taste even more. For now this is my easy, go-to salad on hot summer days when I really don’t want to cook and just eat healthy and a lot of my favourite vegetables.
If you have anything like this, a light but good meal, please do share it with me. I’m always on the lookout to try new recipes!