Green lentils in a cold salad very easy to prepare: the Green lentil salad, feta, beetroot, apple, avocado ! A colorful vegetarian complete dish accompanied by its own homemade vinaigrette...
Complete salads are among my favorite lunches! Like most of you, I don't have a lot of time at lunchtime to prepare my lunch. The watchwords: simple, quick, and good! The advantage with this green lentil salad is that you can pre-cook the lentils in advance (the day before or two days before) and add the elements at the last moment.
What ingredients to choose for this green lentil salad?
Lentils : for this recipe we are talking about green lentils from Puy. They are perfect! Remember to rinse them well before cooking.
Beet : take cooked beets. You can optionally grate them if you prefer raw beets.
feta : it is used crumbled or diced. You can also use tomme cheese.
Associate Lawyer : very ripe, it is creamy, perfect for this salad.
Apple : I like to put it in my complete salads, here it is in thin slices. It can also be grated.
Salad shoots : to garnish the salad, you can use spinach shoots instead.
Sesame seeds, salt, pepper : to season the salad.
House dressing : made from olive oil, mustard and lemon.
How to prepare this lentil salad?
We start by cooking the green lentils. We rinse them first, then we put them in a large pan of water. Be careful, we do not salt them before cooking. Respect the times indicated on the packaging. As a general rule it is about 20/25 minutes. Run them under cold water to start assembling the salad.
Then it's child's play! Dice the beetroot and feta, slice the apple and avocado. To dress the salad you can either use plates or a salad dish.
Arrange the salad leaves all around, then the green lentils. Add the diced beetroot and feta. Then finish with the apple and avocado slices and season.
To realize the house dressing, mix the mustard, lemon juice and olive oil then serve with the lentil salad.
Other recipes to try
If you like these kind of easy recipes for lunch or dinner, I advise you to take a look at these other recipes from the blog: Baked Sweet Potatoes Spicy Chickpeas Kale Cabbage, Honey roasted pumpkin risotto, the Tomato mozza di buffala bruschetta, Thin zucchini goat pie, Tomato tart with fresh goat cheese and basil.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful salads!
- 150 g green lentils from puy
- 1 cooked beet
- 1 lawyer
- 1 organic apple
- 100 g Feta
- 100 g young salad leaves
- Gomasio or sesame seeds
- 2 cs olive oil
- 1/2 cs lemon juice
- 1/2 cc mustard
- Start by cooking the lentils. After rinsing them, pour the lentils into a saucepan of cold water (3 times their volume in water). Cook for about 20/25 minutes. They still have to behave well. Rinse off with cold water.
- Prepare the garnish: cut the beetroot into cubes. Cut the feta into cubes and crumble lightly. Cut the avocado in half and then each half into thin slices. Slice the apple in half, remove the seeds (keep the skin) and cut into thin slices.
- In two plates, garnish the bottom of the plate with the young salad leaves. Pour in the lentils, then top with the avocado slices, beetroot pieces, apples, feta.
- For the vinaigrette, combine the olive oil, lemon juice and mustard and pour onto both plates.
- Sprinkle with gomasio or sesame seeds.
This is a beautiful salad, just the way I like them.
This salad looks delicious! Especially since I love beetroot :)
Nice day
Laurie
http://onlylaurie.fr/
This pretty salad really looks appetizing, and delicious, I'm sure!
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