Love food Salads Vegan

Green veg salad with Asian dressing

A lovely fresh salad which we had with the salmon in my previous post. The eagle eyed among you may notice (if you take a look at the recipe) that I forgot to add the chili. So annoying as I really do like a good scattering of chili. As Liora will attest to, I regularly miss out a key ingredient of a dish. It’s probably down to trying to do everything too fast.

You will see that I have changed the title of this salad from the original. That is because it works just as well without lentils if they are not something you especially like. However, if you don’t have a strong view either way then you should definitely add the lentils. Lentils have great health benefits so are definitely worth eating. It also makes the salad a more substantial side.

The recipe

Some tips

  • While the recipe asks for puy lentils, unless you’re happy to buy the pre-cooked pouches, these are not always easy to find. Green lentils do the job just as well though.
  • Make sure you don’t over boil your lentils, you want to make sure the lentils retain their shape and not turn mushy. I boiled my green lentils for 20 minutes. I also didn’t use stock, just water.
  • Don’t dress your salad too early as the acid from the dressing starts to ‘cook’ the veg. 10 to 15 minutes ahead of serving is perfect.

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