• Liz Talley - Urban Graze

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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