Lentil, Cucumber & Dill Salad
Lentil, Cucumber & Dill Salad
Rate this RecipeIngredients
- 2 cups baby spinach roughly chopped
- 800 g canned lentils drained & rinsed
- 2 lebanese cucumbers deseeded & sliced
- 1 red onion small, very finely chopped
- 1 cup dill roughly chopped
- 80 g feta cheese crumbled
- almonds toasted, chopped (optional)
Dressing
- 2 tablespoons extra virgin olive oil
- 1 lemon large, juice squeezed
- sea salt & cracked black pepper
Instructions
- For the dressing: Combine all the ingredients in a small bowl and season well.
- In a bowl, place the spinach, lentils, cucumber, onion, dill and feta. Toss together well. Drizzle over the dressing. Season well and toss once more. Sprinkle over some chopped almonds, if desired.
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