Lentil Salad with Hearts of Palm and Olives
Protein-rich, filling and oh-so-tasty Lentil Salad with Hearts of Palm and Olives. A beautiful salad that also happens to be vegan, super healthy and so easy to make.
Ingredients
SALAD:
- 1 cup of cooked lentils - I used organic canned lentils, drained and rinsed*
- 1 cup of finely chopped tomato, measured after chopped
- ½ cup of finely chopped hearts of palm, measured after chopped
- ½ cup of black olives, finely chopped
- ½ cup parsley, finely chopped
- ½ medium onion, thinly sliced**
- ½ Hass avocado, finely chopped
- Sea salt and pepper to taste
WHITE WINE VINAIGRETTE:
- 2 Tbsp olive oil
- 4 tsp white wine vinegar
- 2 tsp lemon juice
- 1 tsp chili flakes
- 1 small garlic clove, minced
Instructions
- DRESSING
- Place all the vinaigrette ingredients in a small jar, close the lid and shake well until combined.
- SALAD
- Place all the salad ingredients in a big bowl. Add white wine vinaigrette and sea salt and pepper to taste. Gently toss to combine.
- Enjoy!
Notes
*1 cup of cooked lentils is approximately 1/3 cup + 1 Tbsp of uncooked lentils. To cook the lentils, add them to a small saucepan and cover them with lots of water. Bring them to a boil, then lower the heat and simmer for 20-25 minutes; until tender. Drain and rinse with cold water.
**I don’t like the strong taste of raw onions, so I place the sliced onion in a small bowl and I cover it with boiling water. After ten minutes, I drain and rinse the onion with cold water. Bye-bye pungent taste, hello delicious mild flavor.
**I don’t like the strong taste of raw onions, so I place the sliced onion in a small bowl and I cover it with boiling water. After ten minutes, I drain and rinse the onion with cold water. Bye-bye pungent taste, hello delicious mild flavor.