Description
A refreshing and nutritious Puy lentil salad featuring earthy beetroot, crunchy walnuts, fresh mint, and peppery rocket, all enhanced with a tangy balsamic vinegar drizzle. This salad is perfect as a light lunch or a wholesome side dish, utilizing leftover lentil base for minimal prep time.
Ingredients
Scale
Lentil Base
- ½ portion of cooked puy lentil base from the puy lentils with salmon recipe (approximately 100g cooked lentils)
Salad Ingredients
- 2 cooked beetroots (160g), halved and sliced
- 8 walnut halves, roughly chopped
- 4 tbsp fresh mint, roughly chopped
- 2 handfuls of rocket (arugula)
- Balsamic vinegar, for drizzling
Instructions
- Prepare Lentil Base: Tip half of the leftover puy lentil base from the seared salmon recipe into two bowls or lunch containers, dividing it evenly.
- Add Beetroot: Place the halved and sliced cooked beetroots evenly on top of the lentils in each bowl.
- Incorporate Walnuts: Sprinkle the roughly chopped walnut halves over the beetroot and lentils to add crunch and flavor.
- Add Fresh Herbs and Greens: Sprinkle the roughly chopped mint and two handfuls of rocket over each bowl to introduce freshness and a peppery contrast.
- Dress and Toss: Just before serving, drizzle balsamic vinegar over the salad and gently toss the ingredients together for an even coating and enhanced taste.
Notes
- Use leftover lentil base from the puy lentils with salmon recipe or cook puy lentils separately if needed.
- Be sure to drizzle the balsamic vinegar just before serving to keep the rocket fresh and crisp.
- Walnuts can be lightly toasted for extra flavor if desired.
- This salad can be served cold or at room temperature.
- Consider adding crumbled feta or goat cheese for a creamy element if not vegan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using leftover lentils and cooked beetroot)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Puy lentil salad, beetroot salad, walnut salad, healthy salad, vegetarian lunch, Mediterranean salad
