SUMMER SALADS
Flavourful and well balanced
Grain salads can seem a bit heavy, ones with greens sometimes insubstantial.
This salad — with cooked, cooled lentils as well as fresh greens — strikes a happy balance in terms of texture and also provides a lively mix of colours and salty and sweet notes.
Fresh, fragrant mint and pieces of juicy peach or mango add bright summer flavours.
From the Peanut Bureau of Canada, this makes a great side with grilled salmon or chicken, but also a satisfying vegetarian main course with an impressive nutritional profile. If divided among four, each serving has more than 10 grams of protein and nine grams of fibre.
PEANUTS AND PULSES SUMMER SALAD
Makes: 4 to 6 servings Preparation time: about 30 minutes ½ cup (125 mL) dried green lentils For dressing: 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) peanut butter 1 garlic clove, minced ½ tsp (2.5 mL) dried oregano leaves ¼ tsp (1 mL) salt ¼ tsp (1 mL) pepper 2 tbsp (30 mL) peanut oil For salad: 4 cups (1 L) baby arugula or other leafy greens 1 cup (250 mL) colourful cherry tomatoes, halved 2 ripe peaches or 1 mango, pitted and peeled, but into small bite-size pieces ½ cup (125 mL) carrot, coarsely grated 1 green onion, thinly sliced diagonally For garnish: ¼ cup (60 mL) torn mint leaves ¼ cup (60 mL) chopped peanuts 1. In a large saucepan, bring 1 ¾ cups (430 mL) salted water to a boil. Meanwhile, pick over and rinse lentils in a colander. Add lentils to boiling water, cover and simmer gently 15 to 18 minutes, or until tender but not mushy.
2. Drain well and rinse under cold water to cool, then pat dry. To make dressing: In a small bowl or food mini-processor, whisk lemon juice with peanut butter, garlic, oregano, salt and pepper. Add peanut oil and whisk or whirl until combined. To make salad: Place arugula, tomatoes, peaches or mango, carrot and green onion in a salad bowl and top with cooled lentils. Toss with salad dressing. Garnish with mint and peanuts.