Lentil and Rice Salad


Lentil and Rice Salad


1 1/4 cups French green lentils, rinsed, drained

1 Tbl lime juice

3 Tbl Pear Champagne White Balsamic Vinegar

6 Tbl Blood Orange Avocado Oil

1 tsp minced garlic

Kosher salt and freshly ground black pepper

2 cups steamed brown rice or brown basmati rice, cooled

1 cup cherry tomatoes, halved

1/3 cup coarsely chopped fresh cilantro plus sprigs for garnish

1/3 cup thinly sliced red onion (from about 1/4 onion)

½ cup celery, minced

2 Avocados, cut into wedges

Lime wedges


In a bowl, whisk lime juice, oil, vinegar, garlic, in a small bowl to combine. Season dressing to taste with salt and pepper.

 Combine cooled lentils, rice, tomato, chopped cilantro, celery and onion in a large bowl. Pour dressing over and gently mix to coat well; season to taste with more salt and pepper. Top with avocado. Garnish with cilantro sprigs and lime wedges for squeezing over. Garnish with toasted pine nuts

Serve as a bed of Pan Seared Salmon

SaladsLili Courtney