Tropical Lentil Salad

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This is one of those photographs that I feel does not communicate just how delicious this recipe is. It’s fruity, light, simple to prepare, and best of all…it was a big hit with the resident toddler. You can easily adjust the onion and mint to your family’s taste, and some red pepper or carrots would also be a nice addition to this salad. We enjoyed this served cold with a baked sweet potato.

makes 4 servings, about 1 – 1/2 cup each

14 oz can lentils
1 cup halved grape tomatoes
1 mango, peeled and diced
1 cup diced English cucumber
1/4 cup finely diced red onion
1/4 cup finely chopped mint
diced avocado for garnish (optional)

For the dressing:

2 tablespoons orange juice
juice from half of a lime
1 tablespoon olive oil
a few grinds of sea salt

Mix your dressing ingredients in a small bowl and set aside. In a large bowl, add all of your salad ingredients except for the avocado. Combine the salad and the dressing, cover, and refrigerate until cold. Top with avocado if you’d like, and serve cold. Yum!