Ahh, spoon salads, salads that fit perfectly on your spoon and in your mouth. This salad can be as a side with any dish you make for a perfect meal.
Lentil Spoon Salad
Ingredients
- ½ cup Sweet Corn
- 2-3 cucumbers diced
- 3 to matoes diced
- ½ cup cooked lentils
- 1 eggplant diced
- ½ medium Avocado diced
- Medium bunch chopped parsley
- Walnuts optional
- Olives optional
- Cheese optional
- ½ squeezed Lemon juice
- 3 tbsp Olive oil add to your liking
- 2 tbsp pomegranate molasses optional
- Pepper to taste
- Salt to taste
Instructions
- Preheat the oven to 450 degrees
- Cut your eggplant into equal-sized cubes, drizzle with olive oil, and season with pepper and salt. Allow them to bake for 20 minutes (or more depending on your oven) I used my air fryer which works just as well.
- In a saucepan, boil some lentils with a splash of olive oil and salt to taste (18 – 20 minutes) keep checking them so they don’t become mushy
- In a bowl, combine your chopped veggies, cooked lentils, eggplant (cooled), and put them aside.
- For the dressing, add all the ingredients together and mix, once combined drizzle on the salad and mix.
- For the last touch, I added walnuts, cheese, and olives as a garnish, and enjoy!
Notes
Try to dice/chop all of the ingredients the same size
If you’re not a big fan of lentils you can always opt for chickpeas
If you’re not a big fan of lentils you can always opt for chickpeas
