As a newbie to the blogosphere, I’ve been avidly perusing other food blogs. A delicious looking lentil salad caught my eye the other day on Happyolks. I changed a few ingredients due to seasonal availability, and a few others due to personal taste. I hope my version does justice to Kelsey’s original Cherry, Lentil, Fennel Salad!
1 dl beluga lentils (scant 1/2 cup)
4 red plums, cut into thin wedges
1 small bulb fennel, thinly sliced
1 medium shallot, thinly sliced
handful arugula, roughly chopped
about 10 fresh basil leaves, torn
about 5 fresh mint leaves, torn
2 tablespoons lime juice
1/2 dl olive oil (about 1/4 cup)
1/2 dl sliced almonds(about 1/4 cup)
salt and pepper
1 avocado, peeled and cubed
Cook lentils according to instructions; rinse in cold water and let drain. Combine cooled lentils with all remaining ingredients except the avocado and mix well, until evenly coated. Gently fold in avocado.