Cucumber and Lentil Salad
A cool, refreshing salad that's hearty enough to be a satisfying summer meal.
1/2 c. white wine vinegar
1/4 c. water
1 hot chili or jalapeno pepper, minced (optional)
1 tsp. honey
1/2 tsp. dill seed
2 c. cucumber chunks (half moons, about 1/4” thick)
2-3 sprigs fresh dill, or 1 (+) tsp. dried
3 Tbsp. plain Greek yogurt
1 Tbsp. olive oil
Salt and pepper
1 c. cooked French green lentils
1/4 c. feta cheese, crumbled
3-4 radishes, halved and sliced
1-2 green onions, sliced
2-3 Tbsp. snipped parsley, optional
Baby or leafy salad greens (or use chard, spinach or beet greens)
Combine vinegar, water, pepper, honey and dill seed in saucepan and boil 2 minutes.
Cool slightly, then pour over cucumber chunks and dill that you’ve combined in a bowl.
Refrigerate for about 30 minutes, gently stirring once or twice. Strain, saving 1 Tbsp. liquid. Discard the dill seeds and sprigs, and save rest of liquid for later use as a salad dressing if you wish.
Whisk the saved 1 Tbsp. liquid, yogurt, and olive oil and season with salt and pepper.
Combine the cucumber, lentils, feta, radishes, onions, herbs and greens in a bowl and gently toss with the dressing.
Recipe created or adapted by Liz Talley, Urban Graze
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