So it’s February, and maybe you haven’t exactly totally one-hundred-percent-ly stuck to your January resolutions. Maybe chocolate is going on a serious sale next week. Maybe you’d rather be making gingerbread. Friends, I hear you.
But the thing is, salad can be delicious too. No, seriously. If you toss some ripe avocado and some cooked-to-perfection lentils in there, and finish the whole thing off with some mustard vinaigrette, you’re getting pretty close to salad perfection.
Honestly, would I be wasting my time posting about salad if I didn’t truly believe the salad to be delicious? No. Sad salad is not worth writing about. But this one’s got warmth and creaminess from the avocado and lentils, and cool crispness from the greens. Serve with some leftover chili or tomato soup, and you’ve got yourself a meal.
Lentil and avocado salad:
First up, make a smaller, slightly adapted batch of Food52’s Genius Lentils:
- 1/4 lb (115g) brown or green lentils
- 1/2 small onion, with 2 cloves pinned to it
- 1 garlic clove, peeled and smashed
- 1 bay leaf (optional)
- 1 Tbs red wine vinegar (or cider vinegar)
- 1 Tbs extra-virgin olive oil
1. Rinse lentils and discard any pebbles. Place lentils, onion, garlic, and bay leaf in a medium saucepan and cover it all with cold water by 1 inch. Cover and bring to a boil over medium heat.
2. Reduce heat to low and simmer, covered, until lentils are tender, 20-30 minutes. Add liquid as needed.
3. Discard onion, garlic and bay leaf and drain any excess liquid. Whisk vinegar & oil together in a small bowl. Pour over warm lentils and toss.
4. Let the vinaigrette seep in for ten minutes — seriously, this makes a huge difference in the flavour.
And now for the salad!
Toss your lentils in with:
1 avocado, sliced
2-3 cups Boston lettuce (or greens of your choice), rinsed & dried
Any dressing your little heart desires (though may I suggest this one?)
Salt & pepper to taste
Now, go get yourself some discounted chocolate, my friends.