Lentil and spinach salad

Lentil and spinach salad

By
From
Good Better Green
Serves
2-4

Hearty, moreish, and a staple on my weekly menu, the secret to this dish is a delicious aged balsamic vinegar and lovely ripe avocados. Add a cup of cooked brown rice to turn it into a lling lunch option. Make a batch of the slowroasted tomatoes and enjoy them on toast, with scrambled eggs or blended into soups and sauces throughout the week.

Ingredients

Quantity Ingredient
150g baby leaf spinach
350g cooked black or puy lentils
150g goat’s milk feta cheese, crumbled
4-5 artichoke hearts, in oil, drained and quartered
3 spring onions, green and white part, trimmed and thinly sliced
100-125g see method for ingredients
2 ripe avocados, cut into medium dice

For the dressing

Quantity Ingredient
1/2 tablespoon aged balsamic vinegar
1/2 teaspoon dijon mustard
smidgen of honey or maple syrup, to taste
60ml extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Toss all the salad ingredients together, reserving some feta and spring onion slices to decorate.
  2. For the dressing, put all the ingredients, with salt and pepper to taste, in a jar, screw on the lid and shake vigorously until emulsi…ed. Dress the salad and toss gently just before serving.
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