Puy lentil salad with cucumber, avocado and red onion
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Left-over Puy lentils with Cucumber, Avocado and Red Onion Salad
left-over (cooked!) lentils
1 small red onion–finely sliced
1 ripe avocado–diced
1 small cucumber–peeled, quartered lengthwise, seeds removed and diced
parsley and mint–chopped
salt (to taste)
When’s lunch?
Left-over lentils aka Puy–too good to waste! What to do? How to employ?
Salad! Served with broccoli frittata (with leftover broccoli) for lunch today.
These beautiful little grey-green lentils are already dressed with olive oil and red wine vinegar from dinner Saturday–and tasty as is–but might welcome additions.
Cucumber, red onion and avocado beckon.
The mint is showing–and I’ve some already chopped parsley.
SO…
Left-over Puy lentils with Cucumber, Avocado and Red Onion Salad
left-over (cooked!) lentils
1 small red onion–finely sliced
1 ripe avocado–diced
1 small cucumber–peeled, quartered lengthwise, seeds removed and diced
parsley and mint–chopped
salt (to taste)
Pick a pretty bowl and park the lentils.
Add the onion, cucumber and avocado and herbs. Carefully turn everything over.
Sprinkle over a little more red-wine vinegar lentils, olive oil and salt before turning it all over one more time.
It got a firm M.A.—Meredith Approved!
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