Print & Share This Recipe!
With its balance of fresh baby spinach, ripe avocados, crunchy cucumbers, and protein-rich lentils, all dressed in a zesty lemon-garlic dressing, this salad promises satisfaction as it is nutritious.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 15 minutes
How Many Servings?
2-4servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1½ cups cooked brown lentils | |
| 2 cups baby spinach (about 3.5 oz) | |
| 1 avocado (chopped) | |
| ½ fennel (chopped) | |
| ½ English cucumber (chopped) | |
| 2 springs green onion (chopped) | |
| 1 cup fresh herbs chopped (I use mint, Italian parsley, and dill) | |
| 1 clove of garlic (minced) | |
| 2 tablespoons extra virgin olive oil | |
| ½ lemon juice | |
| ½ teaspoon cumin | |
| Salt and pepper to taste |
Preparation
1
In a large bowl, add the baby spinach, avocado, fennel, English cucumber, green onion, and cooked lentils. Toss gently until all ingredients are well combined.
2
In a small bowl, whisk together minced garlic, olive oil, lemon juice, cumin, salt, and pepper until smooth and well combined.
Sprinkle your choice of fresh herbs over the salad mixture, adding brightness and flavor.
3
Drizzle the prepared dressing over the salad. Toss gently to ensure the dressing coats all the ingredients evenly.
Serve the baby spinach and lentil salad immediately for the freshest flavor. Enjoy this nutritious and delicious Mediterranean dish!
Recipe Tips & Suggestions
Storing and Enjoying Leftovers:
If you have leftovers of this Baby Spinach and Lentil Salad, they can be stored in the refrigerator for up to two days. Store the salad in an airtight container to maintain freshness.
However, we recommend adding the dressing just before serving the salad for the best taste and texture. If you anticipate leftovers, consider storing the salad and dressing separately and combining them when you're ready to eat.
Refrigerated salad should be allowed to sit at room temperature for a few minutes before eating for the best flavor.