Equipment
- stove
Ingredients
Salad Ingredients
- 1 cup green lentils
- 4 Persian cucumbers, finely chopped
- ¼ red onion, finely chopped
- 1 cup frozen yellow sweet corn, thawed
- ½ cup soft sun-dried tomatoes, finely chopped
- ⅓ cup fresh dill, finely chopped
- ¼ cup roasted, salted, shelled pistachios, chopped
Tangy Lemon Dressing Ingredients
- 1 lemon, juiced
- 3 tbsp white balsamic vinegar
- 2 tbsp tahini, make sure it’s runny
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- salt and pepper, to taste
Method
- Start by bringing a medium saucepan of water to a boil. Add the lentils and cook for 15 minutes - you do not want them to be too mushy! Drain and rinse with cool water. Set aside.
- While the lentils are cooking and cooling, prepare the dressing by adding all the ingredients do a jar and using a hand frother to blend until emulsified and creamy! Alternatively, you could whisk with a fork, but it won't get as thick and creamy!
- Add all the ingredients for the salad to a bowl, including the lentils, and drizzle with the dressing. Season to taste with salt and pepper. Toss to combine. This salad is best prepared an hour in advance.
Nutrition
Serving 1servingCalories 376kcalCarbohydrates 60gProtein 20gFat 9gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 4gSodium 42mgPotassium 1317mgFiber 20gSugar 15gVitamin A 645IUVitamin C 30mgCalcium 97mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.