Lentil Salad with Charred Green Onion and Yogurt Dressing
This Lentil Salad with charred green onions dressing is extremely tasty. It's a great recipe for those who are looking for a delicious, nutritious and easy Lentil Salad to make at home.
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Servings: 4 people
Ingredients
For the lentils
- 100 g lentils
- 500 ml water
For the charred green onion and yoghurt dressing
- 2 green onions cut in half horizontally
- 6 tbsp olive oil
- 150 g unsweetened Greek yoghurt
- ½ lemon, juice only
- Salt and pepper to taste
For the salad
- 100 g kale
- ½ cucumber sliced and cut into half-moons
- 200 g cherry tomatoes halved
- ½ avocado peeled and cubed
- 40 g toasted almonds roughly chopped
- 150 g feta cheese cubed
Instructions
For the lentils
- Soak for at least 1 hour, ideally overnight.
- Strain the lentils and rinse them.
- Place the lentils in a saucepan with the water and let them cook for 10-15 minutes from when the water starts to boil over medium heat. They should feel al dente when you bite into them.
- Strain them and reserve them until they have cooled down completely.
For the charred green onion and yoghurt dressing
- Coat the green onions with 1 tablespoon of the olive oil amount. Place them on a preheated grill or pan over high heat. Char them really well and remove them. The green parts will be done before the white part.
- Once they have cooled down, blend them with the rest of the ingredients for the dressing. Taste and adjust the level of salt.
For the salad
- Fold the kale leaves in half, take the stalk at the base and pull all the way to the top to remove it. Repeat with all the leaves. Chop the leaves and massage them until they turn dark green and feel softer.
- Mix the kale with all the other ingredients as well as with about a third of the dressing and serve along with the excess dressing.
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