Author Notes
This salad was created for a summer day trip - an adventure that included a long hike out through the woods to the edge of the sea. It needed to be something that didn't require refrigeration, could stand a little jostling, and would still taste amazing when we reached our destination. It definitely fits the bill, and we've used it again and again for summer excursions. —EatSimplyEatWell
Ingredients
- Cook the Beluga Lentils
-
1 cup
beluga lentils, rinsed
-
3 cups
water
-
1/2 teaspoon
salt
- Prepare salad ingredients
-
3/4 cup
loosely packed parsley, roughly chopped
-
1/4 cup
mint leaves, roughly chopped
-
1/2
red onion, diced
-
1
medium red sweet pepper, chopped
-
1
ripe avocado, chopped
-
juice of one lemon
-
3 tablespoons
olive oil
Directions
- Cook the Beluga Lentils
-
Combine the ingredients in a small pot. Bring to a boil; reduce to a simmer; and simmer for 20 minutes.
-
Remove lentils from heat and drain through a fine-mesh sieve. Rinse thoroughly in cold water and shake the sieve a few times to remove excess moisture.
- Prepare salad ingredients
-
While the lentils cook, combine all remaining salad ingredients in a medium size bowl. Stir well to combine and let them sit until the lentils are ready.
-
Add the drained, cooled lentils and toss a few times with a spoon to combine thoroughly. Enjoy!
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