STRAWBERRY, LENTIL & AVOCADO SUMMER SALAD
This salad is bursting with flavour and colour, makes the most of seasonal ingredients, and is simple to make. With fresh strawberries, a crunch from the hazelnuts and the bright green zing (and extra protein hit) from the edamame beans, this will soon become your go-to salad recipe. The simple balsamic vinaigrette complements the sweetness of the strawberries, and the lentils add an extra texture as well as increasing the fibre and protein content. Enjoy for lunch with quinoa or toasted sourdough, or serve as a side at a summer bbq.
Strawberry, Lentil and Avocado Summer Salad recipe
Time to create: 20 minutes
Servings: 4 (as a side)
Salad ingredients
100g strawberries (quartered)
80g pea shoots
125g cooked put lentils (I used half a packet of Merchant Gourmet Cooked Puy Lentils)
60g hazelnuts
1 avocado (thinly sliced)
Handful of pumpkin seeds
6-8 cherry tomatoes halved
2 tbsp edamame beans
Dressing ingredients
1 tbsp balsamic vinegar
3 tbsp olive oil
1/2 tsp honey
Salt and pepper to taste
Method
Preheat oven to 180°C. Spread the whole hazelnuts, in a single layer, evenly over a baking tray. Bake for 8-10 minutes (until slightly golden) and allow to cool, before roughly slicing in half.
Whilst the hazelnuts are roasting make the dressing. Place all the ingredients in a small mixing bowl and whisk until well combined.
Assemble the salad. Start with the pea shoots and then add the remaining ingredients. Top with the roasted hazelnuts and drizzle with the dressing.
Top tip: Tastes great topped with feta cheese
