Summer Vegetable Salad with Lentils
with corn / tomatoes / shallot vinaigrette

Name: Summer Vegetable Salad with Lentils
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Mustard, Dijon; 2 tsp Honey; 4 Tbsp Oil, olive; 2 stalks Celery, thinly sliced; 1 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 cups Corn kernels, fresh or frozen; 8 oz Lettuce, green leaf, chopped (sub mixed greens or baby spinach); 1 1/2 cups Tomatoes, cherry or grape, halved; 1 Avocados, cubed; 2 stalks Green onions, chopped, green and white parts combined; 1 Tbsp Oil, cooking; 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 4 oz Tortilla chips, crumbled

Active: 35 Total: 35

Original GF Paleo Vegetarian

Warm, spiced lentils served over fresh summery ingredients will make this salad a staple for the warmer months. A version of this meal was last featured in 2020.
Smarts: If you can get fresh corn on the cob, you can char the cobs on the grill and then slice the corn off the cobs for the salad. This will give the salad even more smoky flavor.

Ingredients

Metric

Servings:

Shallot Vinaigrette:

Shallots - 2 cloves , diced
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 Tbsp
Honey - 2 tsp
Oil, olive - 4 Tbsp

Summer Vegetable Salad with Lentils:

Celery - 2 stalks , thinly sliced
Chili powder - 1 tsp
Cumin - 1/2 tsp
Coriander, ground - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Corn kernels, fresh or frozen - 2 cups
Lettuce, green leaf - 8 oz , chopped (sub mixed greens or baby spinach)
Tomatoes, cherry or grape - 1 1/2 cups , halved
Avocados - 1 , cubed
Green onions - 2 stalks , chopped, green and white parts combined
Oil, cooking - 1 Tbsp
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Tortilla chips - 4 oz , crumbled

Prep

Celery / Shallots - Prep as directed. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Make spice mix - Combine chili powder, cumin, coriander, salt, and pepper. (Can be done up to 5 days ahead)
Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 2 days ahead)
Lettuce / Tomatoes / Avocados / Green onions - Prep as directed.

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Make

Heat a skillet with cooking oil over medium-low heat. Add lentils and spice mix and saute until fragrant and warmed through.
Toss lettuce with celery, corn, tomatoes, avocados, and green onions. Add shallot vinaigrette until dressed to your liking. Crumble tortilla chips into the salad and toss lightly.
Serve warm lentils over salad. Enjoy!

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