Real Food Whole Life

Crunchy Summer Veggie Lentil Salad

RecipesRobyn DownsComment

This simple Crunchy Summer Veggie Lentil Salad brings together vibrant, crisp summer veggies into a satisfying meal in a bowl. I made this for my sister’s bachelorette brunch since she loves salads of this type for lunch or dinner. She’s gluten free, and hates onions, facts I took into consideration in selecting ingredients. You can use whatever veggies you like, though. Make it your own. The finished salad keeps well, so consider making a double batch and saving leftovers for easy meals on-the-go.

For the salad:

  • 1 cup small brown lentils, uncooked
  • 4 stalks celery, chopped
  • 2 ears corn, kernels cut off the cob
  • 2 cups cherry tomatoes, sliced in half
  • 2 avocados, diced
  • 1 teaspoon olive oil
  • ¼ cup slivered almonds
  • ¼ teaspoon saffron (optional)
  • salt and pepper

For the dressing:

  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • salt and pepper to taste

Prepare the lentils:

  • Rise the lentils.
  • Place in a sauce-pan and cover with at least two inches of water.
  • Bring to a boil, cover, and reduce heat to a simmer.
  • Simmer, covered, 20-25 minutes until tender. Check for doneness around 20 minutes.
  • When tender, turn off heat and add 1 teaspoon salt. Let sit for 5 minutes.
  • Drain and set aside.

Make the dressing:

  • Whisk together the garlic, honey, extra virgin olive oil, vinegar, salt, and pepper.

Toast the almonds:

  • Over low heat, combine the almonds, olive oil, and saffron, stirring occasionally until toasted, about 5 minutes.

Assemble the salad:

  • In a large bowl toss the warm, drained lentils with the dressing.
  • Arrange the celery, corn, tomatoes, avocado, and almonds on top of the lentils.
  • Toss, serve, and enjoy.