Spring is coming, and my need for cooked, warm foods is going away. All winter long I barely ate a salad because I was just so cold the whole time. Now that it is getting warmer, the thought of having a salad sounds more appealing. And this lentil salad is perfect to ease myself back into salads, because it actually still contains cooked lentils and steamed broccoli. The dressing is simply divine, and you can feel free to slather it on any salad creation you make. The sun dried tomatoes give the dressing sweetness, and the dill gives it a unique taste - different from the usual vinegar oil salad dressings!
Preparation time: (does not include the cooking time for lentils)
Makes 1 serving:
- ½ cup black lentils, already cooked and cooled off
- 1 small Persian/ Lebanese cucumber, finely chopped
- ½ tomato, finely chopped
- 1 cup broccoli florets (the little broccoli tops)
- 1 Tbsp finely chopped white onion
For the dressing:
- 10 olives, pitted
- 2 sprigs dill
- 3 Tbsp extra virgin olive oil
- 2 Tbsp sun dried tomatoes
- 1 ½ Tbsp lemon juice
- 1 Tbsp balsamic vinegar
- ½ tsp mustard
- freshly ground black pepper
Start by steaming the broccoli florets. Fill the bottom third of a big pot with water, and bring to boiling.
Add a metal strainer, making sure the bottom does not touch the water. Place the broccoli inside, top with the lid, and let steam for 5-7 minutes until soft, but still with a slight crunch.
Take the strainer out of the pot, and run under cold water.
In the meantime, mix together the dressing by placing all ingredients in a food processor. Blend at medium speed for 1.5 minutes until creamy and delicious.
Place the dressing in a big salad bowl. Add all the other ingredients, and toss to combine well.
Best if you let the salad sit for a few minutes, so all the flavors can properly marinate.