Nectarine, Avocado and Lentil Salad

How beautiful are these colours? I’m always amazed by the beauty of fresh fruits and vegetables. I think it’s so important to pay attention to food- notice the colours, the textures, the smells, and of course, the tastes! I think it’s too easy to eat mindlessly these days- and I’m certainly guilty of it myself at times! By noticing the beauty of the food we eat, I think it helps us to connect with the ingredients and appreciate their value.

I knew I wanted to buy some fresh peaches or nectarines this week, even though I didn’t exactly have a plan in mind for how I was going to use them. After bringing them home and looking through the cupboards and fridge, it came to me! And I must say that this salad is definitely going to be made time and time again!

I think you should make it, too! It is so refreshingly flavourful, bright, satisfying and super healthy!

Ingredients:

1 cup black beluga lentils, uncooked
2 nectarines or peaches, cubed (about 1.5- 2 cups)
2 cups cherry tomatoes, quartered if large, halved if small
2 avocados, cubed
1 large handful basil, torn (about 1/2 cup)
3-4 green onions, thinly sliced
1/2 cup feta, crumbled

For the dressing:
Juice of 1 lemon (about 2.5- 3 tbsp.)
4 tbsp. olive oil
2 tsp Dijon
1 clove garlic, grated
Sprinkle of red chili flakes (optional- though I think the sweet and spicy combo is delicious!)
Black pepper, to taste
Salt, to taste

Directions:
Cook lentils according to package directions. Allow to cool in fridge.
Chop salad ingredients (except avocado) and add to a large bowl.
Mix dressing in a mason jar- add everything to the jar, close the lid tightly, and shake it up!
Add lentils, cubed avocado and dressing to the bowl and toss gently to combine. Enjoy!
(Note: Add avocado right before serving to minimize browning. The acid in the dressing will also minimize oxidation!)

Leave a Reply

Your email address will not be published. Required fields are marked *