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Lentil & Broccoli Salad
The amount of broccoli and cauliflower used in this salad is not absolute; after all, I just used up what was in the fridge. Proportion-wise, as you can see from the photos, the broccoli is much more prominent. You can trim the broccoli stems and save them for soup. Or, go ahead and just dice them and add to the salad. If you increase the amount of veggies in the salad, you may need to add more lemon juice, oil, and seasonings — just keep tasting until you get it right!
Prep Time 10 minutes
Servings 2 servings
Ingredients
- florets from 2 small stalks broccoli, cut into small sprigs
- a few large florets cauliflower, cut into tiny sprigs
- 2 slender carrots, halved lengthwise, then thinly sliced
- small red onion, finely diced
- 1 red chili pepper, finely diced
- 6 to 8 small mint leaves, finely chopped
- 1-1/2 cups cooked green or brown lentils
- 1 tbsp freshly squeezed lemon juice
- 1-1/2 tbsp extra virgin olive oil
- lots of freshly ground black pepper (but only as much as you like)
- a couple pinches of sea salt
How To Make This Recipe
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Combine all the ingredients in a large bowl and toss well. Taste, and adjust the lemon juice, oil and seasonings to your taste.