After a few days of vacation eats in Portland…VooDoo doughnuts and biscuits and gravy, it’s time to get back to some healthy eating, but believe me, this salad satisfies and you’ll want to make it again and again.

My husband and I have salad for lunch just about every day. I’m going to work this one into the weekly rotation because I love it so much. It doesn’t leave you feeling hungry. It’s healthful, delicious and super easy to make.


1 cup dry lentils (or a can of cooked lentils)

2 cups chopped tomatoes

1 or 2 avocados

The juice of one Meyer lemon or one lime

The zest of one lemon or lime

2 tbsp olive oil

1 tsp salt

1/4 cup feta (optional)

Fresh herbs (optional)

Cook the lentils as per package instructions. Black lentils take about 15-20 minutes to cook in boiling water.

Drain the lentils and put them in bowl and refrigerate while you get the other salad ingredients together.

Chop the tomatoes. Add the tomatoes and the olive oil to the bowl of lentils and stir. Add the avocado last. Squeeze the juice of one lemon on top of the avocado pieces. Add the salt and stir gently. Crumble the feta on top and add the lemon zest. That’s it.

If you like red onions, thin slices would be a nice addition. If you like spice, you could add some thin slices of jalapeño pepper. Other than that, I would stop there. These flavours work really well together and in this case, less is more.


Serves 4