How’s life? Here it’s pretty busy! I started to work on a special project for the blog, hopefully, I’ll be able to make that happen quickly and share it with you guys!
It’s still a little coldish around here, but I decided that it was summer already. So I broke out the dresses, the BBQ, etc. I’ll be cold, but happy.
In this line of thought, I made a salad that goes great with most BBQ recipes, but mostly chicken marinated in yogurt (Find a recipe HERE).
Even better, this protein-packed recipe shall satisfy that vegetarian friend of yours, or your little sister who recently converted (Ya, you Laurence!)
So here goes:
Lentils are probably my favorite legume, they’re not super hard like chickpeas, mild in flavor, super versatile, and full of proteins! And they are CHEAP! My favorite word of all words! This recipe fed 3 as a main meal for less than $3 per portion, I call that a win!
Plus, this is very much a cut and chuck recipe. Cut all the ingredients, chuck in a bowl, add the vinaigrette and done! Fast, cheap, healthy… what more could you possibly want?
Greek Lentil Salad
- 1 large can (540ml) of cooked lentils
- 1 container (2-3 cups) of cherry tomatoes (I got the mixed colors cuz they pretty!)
- 1/2-1 cup of feta cheese in small cubes
- 1 cup of black olives (I buy the sliced ones because I have no patience to cut olives…)
- A handful of fresh parsley
- Your favorite vinaigrette (the one I used was 2 parts olive oil for 1 part lemon juice with a little bit of dijon mustard, salt, and pepper. But you can use a pre-made Greek vinaigrette or Italian would probably be fine as well)
- Cut the veggies and cheese to be bite-size
- Drain and rinse the lentils for a few minutes to get rid of the sticky liquid
- Prepare the vinaigrette by mixing 2 parts of olive oil with 1 part of lemon juice, mix with salt, pepper, and a bit of dijon mustard.
- Or use a store-bought vinaigrette, it’s your salad, you do you!
- Chuck everything in a bowl and mix well.
- Sprinkle with fresh parsley
- EAT ALL THE SALAD!
Yeah, basically, you don’t even need a real recipe for this, easiest yet most filling salad!
Pictured above was my lunch that I brought to work, do you see those carrot chips?? A revelation! Chips and dips, but healthy! And still satisfying because of the actual crunch! I literally bought them like that but you could just like, slice carrot, with the same effect!
This recipe is also vegetarian, gluten friendly, and will ring you about 600 calories per serving (as a meal, not as a side) according to a website that calculated the calories per serving… not sure quite how accurate it is.
So there you go,
Now go forth and enjoy BBQ season, and salad season, and no real cooking season!!!
Until next time,