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Vegan salad – hearty and filling

My favorite time of the week is Sunday morning. It doesn’t matter one lick if it’s raining or sunny, hot or cold. Pouring over the paper, especially The Boston Globe Magazine (not being the scholarly type, I skip Ideas and go right to Miss Conduct; she keeps me on my game), gulping large swallows of hot and sweet soy milk coffee, and thinking about the unfolding of my yoga theme for the week, my partner and I share a couple of hours together.

Summer salads exude multitudes of color, vibrant tastes and exquisit textures and we are professional salad builders us two. But sometimes a girl’s just gotta have a protein layer in her salad. By happy chance, the Globe Mag opened to this combo of sweet, creamy, peppery salad.

Lentil and Avocado Salad with Arugula

  • 1 ½ T. fresh lemon juice
  • ½ t. Dijon mustard
  • Salt and black pepper
  • ¼ c. EVOO
  • 1 c. du Puy lentils
  • 4 garlic cloves, crushed
  • 1 bay leaf
  • 1 large sprig thyme or rosemary
  • Pinch red pepper flakes
  • ½ c. chopped sun-dried tomatoes
  • 2 ripe avocados, cut into 1-inch chunks
  • 1 bunch scallions, sliced
  • 4 c. baby arugula, washed and dried

In a small bowl, mix the lemon juice, mustard, ½ t. salt, and black pepper to taste, then whisk in the oil and set aside.

In a medium saucepan, cover the lentils with water by 2 inches. Add the garlic, bay leaf, thyme or rosemary and red pepper flakes and bring to a boil over medium-high heat. Partially cover, turn heat down to medium-low, and simmer until lentils are softened, about 18 minutes. Add 1 t. salt and continue cooking until lentils are al dente-tender, 5-10 minutes longer. Drain well and pick out the herbs.

In a large bowl, mix the hot lentils, half of the dressing, ½ t. salt and black pepper to taste and set aside to cool to room temperature.

In a small bowl, mix the sundried tomatoes, avocado chunks, and scallions with half of the remaining dressing, then stir into the cooled lentils.

In another large bowl, toss the arugula with the remaining dressing and salt and pepper to taste. To serve, spoon lentil salad on beds of arugula.

Juicing tempers the heat
Tranquil moments – no charge!

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