Lentil Salad with Zucchini and Mint
March 10, 2015
This lentil salad with zucchini and mint is vegan and gluten-free, easy, and has fantastic fresh flavor. This is a great protein-rich lunch or dinner.
Lentil, Zucchini, Mint Salad
This lentil salad with zucchini and mint is vegan and gluten-free, really easy and has fantastic fresh flavor. This is a great protein-rich lunch or dinner.
- Place the lentils in boiling water and allow them to boil for 10 minutes, then let them simmer for about 30 minutes until they’re soft, but not mushy. If there’s any water left in the pan, drain and then allow the lentils to cool.
- While the lentils cool, peel the zucchini into thin strips using a potato peeler. Pull the mint leaves off the stems and roughly chop them into pieces. Slice the avocado into bite-size chunks.
- Place the cooled lentils, zucchini strips, mint and avocado in a bowl and drizzle over the olive oil and lime juice. Mix well, season with salt and pepper to taste, then sprinkle in the sunflower seeds.