Wednesday, May 25, 2011

Danie's Summer Lentil Salad

Light, fresh, and fabulous. I love this salad with all my "family BBQ, what's a vegan girl got to eat on Memorial Day weekend" heart. Plus, more than just the vegans at the party like it AND almost all of the ingredients you can find at the local farmer’s market!

What You'll Need 

1/4 Cup  Lentils
2 Cups Tomatoes
1/2 Cup Celery
1/4 Cup  Cucumbers
2 Cups Maine Sweet corn
3/4 Cup Green onions
1/4 Cup Red onion
1 Large Avocado
1 Tablespoon Olive oil
1 Teaspoon Thyme
1/4 Cup Basil
To  Taste Salt & Pepper


STEP 1: Measure and pour the lentils in a small bowl. Rinse throughly. Add water 3/4 cups water. Let the water simmer until lentils are thoroughly cooked.  Place in a prep bowl and into the refrigerator to cool.
STEP 2: Bring water to a boil in a large soup pan. Place corn into water and cook for 10 minutes. When done, rinse corn with cool water and shave the corn off with a knife. You can also buy the corn in a can if you're strapped for time. 
STEP 3: Chop the cucumbers, tomatoes, celery, onion and basil.  Place contents into a large bowl and mix. Add the fresh corn.
STEP 4: Add the lentils, olive oil, basil and thyme. Season with salt and pepper to taste. Mix until all food items are covered in oil and seasonings. Place dish back into refrigerator to chill for at least 30 minutes.
STEP 5: Place into serving cups and garnish with avocado slices. 


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