Total time: 20 minutes || Active time: 20 minutes (not including time to cook lentils)
I love summery food. But enjoying a summery salad doesn’t mean that you have to be hungry ten minutes later. Enter the lentil.
This salad, studded with the little legume, makes the most of the season. It’s hearty and light at the same time. Sweet and savory. Whimsical, yet down to earth. Full of contradiction. It’s the Zooey Deschanel of salad!
I love to toss together field greens, with their pretty colors and velvetty textures, and romaine, for the crunch. The fruit adds sweetness (obviously), but texture, too. Choose fruit that is a little bit more firm than you’d like to eat as is, that way it holds its sweet form once you mix it with the dressing. And the lentils make the salad not only substantial but also maybe a little adorable?
The pickled red onions are totally optional. But I urge you to make them because 1) they’re easy and 2) they add a sweet tartness that just makes the salad sing. All you have to do is toss the pickles in a little vinegar and sugar right before prepping everything else. 15 minutes will give you a mild pickle, but if you do it a few hours ahead, you’ll get something awesome like this (excuse the Instagram photo!):
They’re great on veggie burgers and tacos, too. If you’re not the type to make pickles, this might be the time to change that. It makes a great conversation starter/pickup line. “Hey, I make pickles.” Try it.
Ok, now go forth and salad!