This is a super simple summery salad, using some store cupboard ingredients. This is a great one to meal prep ahead of time. And, travels well for a work or school lunch.
1 can cooked lentils (I used green, but use whatever you fancy. You could also cook lentils if you prefer!).
¼ jar sundried tomatoes.
¼ block of feta cheese.
To serve: Lettuce.
For salad dressing:
Juice of ½ lemon.
4 tbsp extra virgin olive oil.
2 tbsp balsamic vinegar.
Salt and pepper.
Drain and wash lentils.
Chop tomatoes, cheese and avocado into small cubes.
In a small jar, measure all the dressing ingredients, add seasoning to your taste and shake up.
Mix the dressing and salad ingredients until evenly combined.
Serve over lettuce and dig in!
Add other veggies- cucumber, peppers, spring onions or whatever you like/have.
If you aren't into lentils, use chickpeas, cannellini beans or couscous instead.
Keep empty jars and use them for making and storing homemade salad dressing. Dressings that are oil based tend to split, but a shake in a jar can bring them back. Plus it makes them easy to store in the fridge!
If you're making this ahead, leave out the avocado and add before serving (avocado turns brown!).
Let me know if you try it- it is on my lunch menu this week!
Lots of love,
Little O x