You wanna know what’s crazy? This salad.
Along with the Pesto Kale Salad, this is the dish that I make the most often in my kitchen (to eat myself), and bring everywhere, converting people to lentil lovers.
It works, in case you were wondering.
I actually can’t think of a party or dinner that I haven’t brought this to in the last two years (as a side, topping for a green salad or as a dip).
And everyone asks– what is that? I say, lentils. Try them. They’re good for you. And then, 5 minutes later. They’re always the first thing gone, no matter how beautiful that cheese platter is.
Obviously, with that theme (the most loved, the most eaten and the most requested recipes), this baby is from the cookbook. The one that gets flagged almost immediately.
As if you needed one more little confirmation that you need that book in your life.
Well. If so, this is your sign.
Feta + Basil Lentil Salad
Makes approximately 4 servings
Notes: If you like cheese, I recommend using crumbled feta in this recipe—it’s the perfect salty complement. Other vegetables make great additions as well, like cubed zucchini, carrots, celery, radishes or fennel. Serve this salad on its own, over salad greens, mixed with quinoa or brown rice, or as a party dip with organic corn or olive oil potato chips. Even better the next day, although I doubt you will have any leftovers!
2 cans lentils or 2 cups cooked lentils (I love the steamed ones from Trader Joe’s)
1 cup baby tomatoes, halved
1 avocado, cubed
10 leaves fresh basil, finely chopped
2 tablespoons red or white wine vinegar
sprinkle of feta cheese (optional)
sea salt and pepper to taste
Combine all ingredients, except the red wine vinegar and feta cheese, in a large bowl. Add vinegar and toss gently. Sprinkle with feta and garnish with extra basil to serve.
Photo by Jasmine Pulley for the Simply Real Health Cookbook.