1 cup (250 mL) canned lentils, drained and rinsed
4 large eggs
4 cups (1 L) chopped green leaf lettuce
1 cup (250 mL) halved grape tomatoes
1 cup (250 mL) chopped cucumbers
1/2 cup (125 mL) frozen corn kernels, thawed
¼ cup (50 mL) diced red onion
1 avocado, sliced
1/2 cup (125 mL) feta cheese, crumbled
¼ cup (50 mL) chopped parsley
½ lemon, cut into wedges for garnish
Lemon vinaigrette dressing:
2 tsp (10 mL) lemon zest
2 tbsp (30 mL) lemon juice, half a lemon
1/3 cup (75 mL) extra virgin olive oil
1 tsp (5 mL) Dijon mustard
1 garlic clove, minced
1 tsp (5 mL) honey or granulated sugar
½ tsp (2 mL) EACH salt and black pepper
Add dressing ingredients into a jar, cover with a lid and shake until incorporated. Set aside.
Add lentils to a small bowl and heat in microwave until warm, about 1 minute. Mix half of vinaigrette into the heated lentils and place in refrigerator for minimum one hour or overnight to marinate.
Meanwhile, place 4 eggs in a medium sized pot filled with cool water and bring to a boil. Once a rolling boil is reached turn off heat, cover with a lid and allow the eggs to cook for 10 minutes. Remove from water and place in an ice bath. Once cooled, peel and slice or cut eggs into wedges. Set aside.
To serve, place lettuce, tomatoes, cucumbers, corn, onion and lentils in a large bowl or on a platter and lightly toss in dressing. Topped the salad with eggs, avocado, feta cheese and parsley. Serve with lemon wedges for garnish.
Makes 4 servings.
Nutrients per serving:
Carbohydrate 27 g
Protein 18 g
Fat 34 g
Sodium 609 mg
Fibre 9 g