*This salad is really delicious on it’s own or as a side with salmon or grilled chicken.
Items you can prep ahead (optional)
Cook and cool ½ cup lentils
Toast ½ cup almonds
Make the dressing
Chop 3-4 cups broccoli
Thinly slices 2 celery stalks
Peel, remove the seeds, and thinly slice 1 cucumber
Make the salad
Instructions
Add lentils to a medium pot and add enough water to cover by 2-inches. Bring to a boil, then simmer very gently for 10-12 minutes, or until lentils are tender but not mushy (cooking times will vary). Drain and set aside to cool.
In a jar with a lid, add all of the dressing ingredients. Seal with the lid and shake vigorously to combine.
In a large bowl, add the broccoli and a drizzle of dressing. Use your hands to massage the broccoli for about 30 seconds (this helps soften and brighten it up a bit). Add in the celery, cucumber, herbs, and dates. Add in the cooled lentils and dressing and toss to coat.
Taste and add more salt, if needed. Serve topped with toasted nuts, cheese, and fresh grated black pepper.
Notes
Substitutions:
To make vegan: use chopped green olives in place of the feta cheese
Any crunchy raw veggies can be added or substituted in this salad
If you don’t like lentils, substitute with 1 ½ cups cooked quinoa or skip the lentils and serve with a side of protein
Storage:
Store leftovers in an airtight container in the fridge or freezer for up to 5 days
Leftovers + Repurposing:
This salad tastes even better the next day. Just give it a toss and top with a squeeze of lemon, more fresh herbs if you have them, and plenty of nuts and cheese.
I prefer to eat most fridge salads as close to room temp as possible, so I recommend letting it sit out for a bit before eating it. But right out of the fridge works too!