SUMMER MEDITERRANEAN LENTIL HERB SALAD This has become one of my signature summer salads. It is a lot of ingredients and fine chopping, but it does make a good amount thankfully.
I think it tastes better made ahead of time and left to chill in the fridge first.
1 package of Trader Joe’s refrigerated lentils (what I use now) OR 1 cup dried black lentils, cooked according to the package – makes 2 1/2 – 3 cups cooked
1 cup dried quinoa, cooked according to the package – makes around 3 1/2 cups cooked – cook & cool prior
2 can/jars chickpeas drained & rinsed or pressure cooked chickpeas (I prefer the taste of the latter, but still use premade in a pinch)
1 red onion, finely diced
1 large fresh dill bunch, washed & chopped
fresh mint, .75 oz organic mint packet from store or 25 large mint leaves, washed & finely chopped
Small bunch of curly or Italian parsley, washed & chopped
1-2 handfuls of spinach ,chopped
1 cup raisins, extra finely chopped
1 large lemon, juiced, more when serving
olive oil, Himalayan or sea salt, & ground pepper, to taste
Tag me @herhealthystyle on Instagram if you make it! I’d love to see! 💛 Xx Riane
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