Lentil, grilling cheese & homemade vinaigrette salad

Directions: 20 minutes
Servings: 4 salades
Allergens: Milk, Mustard,
Express No-cook Plan ahead
Recipe submitted by Maéva Lachance, nutrition trainee

Ingredients

Salad

  • 1 can (540 ml) lentils, rinsed & drained
  • 10 to 20 cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 stick celery, minced
  • 1 avocado, diced
  • 1 carrot, minced
  • 45 ml (3 Tbsp) fresh basil, minced
  • 200 g (about 1/2 lb) grilling cheese, sliced 0.5 cm (¼″) thick

Vinaigrette

  • 60 ml (¼ cup) oil
  • Juice from ½ lemon
  • 15 ml (1 Tbsp) Dijon mustard
  • 15 ml (1 Tbsp) maple syrup
  • Salt & pepper to taste

Equipment

  • Salad bowl
  • Small bowl
  • Whip
  • Non-stick frying pan

Directions

  1. In a salad bowl, toss together lentils, cherry tomatoes, zucchini, celery, avocado, carrot, and basil. Set aside.
  2. In a small bowl, stir together all ingredients for vinaigrette. Pour over salad and toss. Set aside.
  3. In a non-stick skillet, grill cheese slices 2 to 3 minutes on each side until lightly browned.
  4. Divide salad onto plates. Garnish each plate with slices of grilled cheese.

Tips

Substituts

  • Add whatever vegetables you have at hand to this salad.
  • Grilling cheese can be replaced with bocconcini, feta, or non-dairy vegan cheese.
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