Ingredients
The following ingredients have 12 Servings
- 2 cups dry lentils
- 2 cups grape tomatoes, halved
- 1 cup English cucumbers, chopped
- 3 cups fresh spinach, stems removed and rough chopped
- 2 cups fresh basil, chopped
- 1 cup pitted Kalamata olives
- 6 ounces feta cheese
- 1 medium lemon, juiced and zested
- 1/2 cup avocado oil, or oil of choice
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Instruction
- First, prepare the lentils. Rinse the lentils under cold water in a mesh colander until the water runs clear. Add the lentils and six cups of water to a sauce pan. Bring the water to a boil, then turn the heat to simmer and cover, stirring occasionaly for about ten minutes. Drain the lentils, and rinse with cold water.
- While the lentils are cooking, prepare the vegetables and olives. Slice the grape tomatoes and pitted olives in half. Slice the English cucumber in quarters lengthwise, then chop into 1/4 inch pieces. Remove the stems from the spinach, then rough chop. Remove the basil leaves from the stem, roll into a bunch, then slice into 1/4 inch ribbons.
- Place the vegetables, olives, lentils, and feta cheese in a large bowl.
- To prepare the dressing, place all the ingredients in a mason jar. Cover and shake vigorously until all the ingredients are completely combined.
- Pour the dressing over the salad, and mix all the ingredients well. Chill until ready to serve.
