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.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.