With our house under construction, and a dietary cleanse underway, I am challenged to learn new ways to eat with limited resources. I am craving nothing less than the freshest foods and this meal hits the spot. It isn’t an overly fussy dish but it is a wonderful summer meal for lunch or dinner. Field greens could easily be added to build out a larger plate. And if you are not dieting, a large crusty loaf of french bread and a glass of crisp white wine would be the perfect accompaniments.
Lentil Salad can be made in advance and kept in refrigerator for up to 3 days.
Salmon Avocado Salad
1 tsp Dijon mustard
1 tsp white wine or champagne viniagrette
1 tsp fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
1 TBS capers
1 (4 oz) package thinly sliced lox (Trader Joe’s Brand Preferred), medium chop
1 large tomato, finely chopped
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1 green onion, finely chopped
In a small bowl. Whisk together first 6 ingredients. Set aside.
In a large bowl, gently toss all salad ingredients together. Half avocados and coat with lemon juice. Fill each avocado with the salad filling and arrange on a serving platter. Serve immediately.
Petite Lentil Salad
Lentil Salad Ingredients
1 bag petite lentils, cooked al dente
1-2 carrots, finely chopped
1 stick celery, finely chopped
1 cup English cucumber, finely chopped
1/2 cup Italian parsley, finely chopped
1/4 cup olive oil
1 Meyer lemon, juiced (1/2 cup)
2 tsps white wine vinegar
2 tsps garlic salt
pepper to taste
Lentil Salad Directions
In a large bowl, mix together lentils, carrots, celery, cucumber and parsley.
In small bowl, combine lemon juice, vinegar, garlic salt and pepper to taste. Pour over lentil salad.