Black lentils, Feta, Avocado and Pistachio Salad
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Black lentils, Feta, Avocado and Pistachio Salad
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| Servings | Prep Time |
| 6/8people | 30minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 4cups puy lentils
- 1 large avocado
- 1/2cup crumbled feta
- 3cups fresh spinach leaves
- 4tbsp pomegranate seeds
- 1/2cup toasted pistachios nuts
- 1/2 lemon juice
- 3tbsp pistachio oilavocado oil or regular olive oil can be used
- 2tbsp aged balsamic vinegar
- 1/2cup chopped fresh mint
- 1/2cup chopped cilantro
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.