Healthy Lentil Salad with Avocado
During these demanding times we will try with the help of our amazing chefs to bring you some aromas of Greek Cuisine into your own kitchens and families! Till we will be able to welcome you back in our hotels and serve you as we have been doing for over 60 years!
In this recipe our Executive Chef from Divani Caravel, John Pilos, is proposing a very easy but extremely tasteful salad with lentils. This recipe is ideal for home cooking since it is easy, quick and full of vitamins!
For the Lentils
500 gr Lentil
500 ml vegetable broth
2 bay leaves
½ tsp salt + black pepper
For the Salad
1 big carrot
2 green apples
1 red chili pepper
¼ cup parsley
¼ cup dill
¼ cup coriander
2 ripe avocados
200 gr cherry tomatoes
For the Vinegar Dressing
100 ml olive oil
50 ml apple vinegar
1 tsp Dijon mustard
30 gr Greek thyme honey
We place the ingredients for the Lentils in a large saucepan over high heat. We bring them to simmer and then turn down to medium low. We cook for 20 minutes if we prefer our lentils to be firm or 25 minutes if we prefer them to be soft. Be careful not to overcook because they will become mushy.
Then we drain the boiled lentils and rinse them with cold water.
Next we finely chop all the vegetables, fruits and fresh herbs except the avocados and tomatoes.
We combine all the dressing’s ingredients with a blender.
We divide the avocado into large pieces and the cherry tomatoes as well.
Then we make the salad by mixing the boiled lentils with the chopped vegetables, herbs and the apple vinegar dressing.
We serve the Lentil salad in a bowl, garnished with avocado, cherry tomatoes and finally add some extra apple vinegar dressing.
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