Lentils and walnuts offer great protein, iron, and Omega-3 essential fatty acids which are necessary for brain and skin health. They also provide excellent fiber that helps the body to remove excess cholesterol and helps you feel full and satisfied. This is the kind of recipe my clients have enjoyed adding to their detox programs – it tastes so good, it’s a pleasure to eat well!
1 ½ cups cooked brown lentils, cooled and drained
¼ cup sliced green onions, green part only
1 cup packed thinly sliced baby spinach
½ cup halved cherry tomatoes
8 kalamata olives, pitted and roughly chopped
¼ cup chopped walnuts
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic or umeboshi vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 clove garlic, crushed
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
In a large mixing bowl, combine the lentils, green onions, spinach, tomatoes, olives, and walnuts. Mix well with a wooden spoon and set aside.
In a small mixing bowl, combine the oil, vinegar, mustard, rosemary, garlic, salt, and pepper and whisk together. Pour over the lentil salad and mix well.
Allow the salad to set at room temperature for at least 20 minutes, stirring a few times before serving. Alternatively, refrigerate in an airtight container for at least and hour hours before serving.
*Refrigerates for up to 3 days for picnics and lunch leftovers!