Fruit and Crunchy Lentil Salad

The possibilities with this salad are endless! You can swap out the fruits to whichever you prefer. You can add cheese or shredded chicken. You can serve as a main dish or a side. It is the perfect, versatile summer salad.

My favourite part of this salad are the crunchy lentils. It give that added crunch and cuts the fruit flavour. It really is super easy and the perfect lunch. Best part is, you can snack on the leftover crunchy lentils all week long… if they last more than a day!

Crisp up those lentils because this salad is worth gossiping about!

Fruit and Crunchy Lentil Salad

Yield: 2-4 servings

INGREDIENTS:
1 can lentils
2 cups mixed greens
1 orange, cut into segments, reserve juices
1/2 mango, small dice
2 radishes, thinly sliced
1 green onion, chopped
2 mint leaves, finely chopped
Dressing:
Juice of 1 orange
2 tbsp olive oil
1 tsp honey
Salt/pepper, to taste

DIRECTIONS:
1. On a baking tray, place the drained and dried lentil in one layer. Spray generously with cooking spray and season with salt/pepper. Bake in 400 degree oven for 30 minutes until crisp. Remove and let fully cool. Set aside.
2. To assemble salad, place mixed greens in a large bowl. Top with oranges, mangoes, radishes and crunchy lentils (as many or little as desired). Garnish with green onion and mint. Mix in dressing. Enjoy!