Ingredients
- 4 cups puy lentils
- 1 large avocado
- 1/2 cup crumbled feta
- 3 cups fresh spinach leaves
- 4 tbsp pomegranate seeds
- 1/2 cup toasted pistachios nuts
- 1/2 lemon juice
- 3 tbsp pistachio oil avocado oil or regular olive oil can be used
- 2 tbsp aged balsamic vinegar
- 1/2 cup chopped fresh mint
- 1/2 cup chopped cilantro
Servings: people
Instructions
- Cook the lentils in salted boiling water for 12/15 minutes. Drain and set aside in a large bowl to cool.
- Add to the lentils the avocado peeled and chopped, the crumbled feta, the spinach leaves, the pomegranate seeds and gently toss.
- Combine the lemon juice, the pistachio oil, the balsamic vinegar with salt and pepper and pour on the salad. Toss again.
- Sprinkle the pistachios, parsley and mint on the salad. Taste for seasoning and serve.
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