When the living is easy and the potluck picnics are underway, I always bring one of my signature salads. A little marketing while socializing? It's the only way. With the next LK5 "Love your body" Summer Cleanse coming up in a few weeks, this salad has ben on my mind. Everyone loves it, on or off the cleanse, and I love the variations it offers. Recently I used basil and cilantro as the main herbal ingredients, and I think each and every person who ate it, asked for the recipe. Wanna be that person at your next potluck? Make this!
1 cup green french lentils
2-3 cups veggie broth or water
1/2 teaspoon sea salt
2 green onions, chopped
1/2 cup chopped cilantro leaves and stems
1/4 cup chopped mint or basil leaves
2 cloves garlic, minced
1/4 cup dried cranberries
1/2 cup chopped pecans or walnuts
1 large bunch of arugula, watercress or spinach, or all three mixed.
Juice from 1 lime
1/4 cup olive oil
½ teaspoon ground cumin
1 pinch turmeric
½ avocado, sliced lengthwise
In a medium saucepan, sauté 1 garlic clove with 1 tablespoon of olive oil on medium heat for about 1 minute. Add lentils and toss them until well coated, about 1 minute. Add broth and sea salt. Bring lentils to a boil, reduce heat and simmer for about 25 minutes or until they have reached desired tenderness. Drain and chill for about an hour (lentils can be made a day ahead).
While lentils are cooking, chop herbs and wash greens. Once lentils have cooled, toss herbs, green onions and lentils with dressing and serve over a bed of greens with sliced avocado.
In a food processor, add lime juice, 1 garlic clove, remaining olive oil, turmeric and cumin. Blend for 1 minute.