Mediterranean Lentil Salad Two Ways
Ingredients
- Black or green lentils, cooked according to package and cooled. I used a blend of black and green from @trurootsorganic
- sliced kalamata olives
- sliced frescatrano olives
- @sunsetgrown cherry tomatoes, halved
- red pepper, chopped
- yellow pepper, chopped
- cucumber, sliced
- hearts of palm, chopped
- capers
- toasted pine nuts
- fresh basil
- fresh parsley
- fresh cilantro
- fresh mint
Lemon herb vinaigrette
- zest and juice of 1 lemon
- 1/4 C @bragglivefoodproducts ACV
- 1 TBSP EVOO
- 2 tsp Dijon mustard
- 1 tsp whole mustard seed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp @allspicedsm Greek seasoning
- 1/2 tsp agave
Tzatziki
- 1 C @kitehillfoods almond milk Greek style yogurt
- zest and juice of 2 limes
- pinch of salt
- 1/4 c fresh dill, chopped
- 1/2 cucumber, finely chopped
- 1/2 tsp @allspicedsm Za’atar
- 1/2 tsp agave
Preparation
Combine all ingredients for salad in a large bowl.
In a separate jar, add all ingredients for vinaigrette. Shake vigorously to combine.
In another small bowl, mix together ingredients for Tzatziki.
Toss lentil mixture with dressing. Assemble salad (or pita!) with a bed of @organicgirl arugula, lentil salad, @violife_foods feta, @thebrinery beet ginger kraut, a dollop of tzatziki and a spoonful of hummus (I used my recipe from a few weeks back)!
