Spring is not the time for heavy dishes. This one is filling and nourishing, but light and fresh.
It’s a great salad to make in a big batch and use through the week as it keeps pretty well for a few days. The salad is tasty on its own or as a side dish. It’s a nice addition to a bed of lettuce/greens or as a topping for a cold pasta dish.
The list of ingredients in this dish is pretty short, but each vegetable carries with it an impressive stack of vitamins and minerals.
- Green Lentils: Lovely source of iron and protein
- Carrots: High in antioxidants and linked to cancer prevention as they reduce free radicals in the body
- Cucumber: Chill, hydrates the body and flushes out unnecessary toxins
- Purple Cabbage: Lowers cholesterol and contains an impressive line up of vitamins, minerals, and fiber
- Scallions: Good source of antioxidants and vitamins A, C, and K
Rinse the lentils in fresh water. Bring water (3 cups of liquid to 1 cup of dry lentils) to a boil. Cover tightly, reduce heat and simmer until lentils are tender.
Separately, chop the carrots, cucumber, purple cabbage, and scallions.
The dressing is tried and true:
Juice one lemon, whisk with dijon mustard and a generous pour of olive oil. Add salt and pepper. Whisk away.
Toss the salad ingredients with the dressing. Share with friends.