Lentil, Feta & Avocado Salad with Lemony Basil Dressing

Photo by Gaelle Marcel on Unsplash

Ingredients for the salad

50g green lentils

100g feta cheese

1 large avocado, diced

75g spinach

150g curly lettuce, chopped

2 red chicory, chopped

25g flaked almonds, toasted

3 spring onions, chopped

 

Ingredients for the dressing

Bunch of basil, roughly removing the leaves from the stalks

Juice of 1 lemon

1 tbsp Dijon mustard

3 tbsp olive oil

Salt & pepper

 

Method

Cook the lentils to the packet instructions and toast the almonds flakes, set both aside to cool.

Using a food processor, blitz the basil leaves until they are very finely chopped. Now add the lemon juice, mustard and olive oil, blitz again until everything is combined, then season to taste.

Place the lettuce, spinach, chicory, spring onion and lentils in a large salad bowl and spoon over some of the dressing, gently toss the salad to coat. Finally crumble over the feta cheese and sprinkle the almonds flakes. Taste the salad and add more dressing if you wish. Give the salad a final toss before serving.