Healthy Spring Pea Salad with Lentils
This Spring Pea Salad is bright and crisp and balanced by the herbaceous and creamy labneh and tender lentils.
Yield: 4
Calories: 298kcal
Equipment
- Serving Platter optional
- Serving Utensils optional
Materials
- 1 cup Black Lentils cooked, about 1/2 cup uncooked
- 3/4 cup Labneh or strained greek yogurt
- 2 1/2 tablespoons Fresh Lemon Juice divided
- 2 tablespoons Fresh Dill
- 1/2 teaspoon Salt plus more for serving
- 1/4 teaspoon White Pepper Powder optional, can use black pepper
- 3 cups Fresh Vegetables Peas, Pea Shoots, Cucumber
- 2 tablespoons Olive Oil
- 1 tablespoon White Wine Vinegar
- 2 cloves Garlic finely diced
- 2 tablespoons Green Onion diced
- 1/8 cup Pistachios chopped
- 8 large Fresh Mint Leaves torn, optional
Instructions
- Cook lentils according to package directions in lightly salted water. Set aside to cool.
- Mix labneh with 1 1/2 Tbsp. Fresh Lemon Juice, Fresh Dill, Salt and Pepper until smooth. Set aside to allow the flavors to meld.
- Make the garlic dressing by combining 2 Tbsp Olive Oil, 1 Tbsp Fresh Lemon Juice, 1 Tbsp White Wine Vinegar and 2 cloves finely diced Garlic. Next, wash and prepare (dice, shell) your selected vegetables. Add the vegetables to a bowl and toss with dressing.
- The salad can be served on one dish or prepared on individual plates. First spoon on the herbed labneh, top with cooked, cooled lentils, then dressed vegetables. Finally, sprinkle with green onions, chopped pistachios and torn mint leaves. Serve with crisped pita on the side.
Nutrition
Calories: 298kcal | Carbohydrates: 35g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 312mg | Potassium: 281mg | Fiber: 13g | Sugar: 5g | Vitamin A: 951IU | Vitamin C: 53mg | Calcium: 121mg | Iron: 6mg