Lentil Salad with Ginger Coconut Crunch

Serves: 4–6 | Prep: 15 min | Total: 15 min

No mayo in this one, so no worrying about it sitting out too long — which makes it an easy yes for a potluck, the beach, the pool, wherever. It’s high-protein, it’s vegan, and my teenage boys who normally push vegetables around their plate eat this one up. The ginger-coconut crunch on top is really what makes it — don’t skip it.

Ingredients

For the Salad

• 1 (17.6 oz) pkg steamed lentils (about 2½ cups)

• 1 yellow bell pepper, diced

• 1 Fuji or Honeycrisp apple, diced

• 1 jalapeño, seeded and finely diced

• 1 cup chopped Italian parsley

For the Dressing

• 1 tbsp balsamic vinegar

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 tsp coarse salt

• ⅓ cup really good olive oil (avocado works too)

For the Ginger Coconut Crunch

• 1 tsp sesame oil

• 2 tbsp freshly grated ginger (or ~

• ¼ cup unsweetened shredded coconut

Instructions

1. Add lentils to a large bowl and gently break them apart.

2. Stir in bell pepper, apple, jalapeño, and parsley.

3. Whisk dressing ingredients until emulsified. Pour over salad and toss.

4. In a small skillet over medium heat, warm sesame oil. Add ginger and coconut; cook, stirring, until golden and fragrant.

5. Spoon the warm crunch over the salad and toss lightly before serving.

• Steamed lentils are in the produce section at Trader Joe’s, Sprouts, most grocery stores carry them there too, sometimes next to the pre-washed greens.

• Swap in diced cucumber, or any veggie you like — this recipe is forgiving.

• Keeps beautifully in the fridge for a few days.

• Maldon Sea Salt - a little thing that makes a big difference.

• Corto Olive Oil - a really good olive oil makes all the difference, especially when the recipe is pretty simple.

• My go-to Knife - Sharp, affordable, Japanese Steel. Best seller for a reason.

• Caraway Glass Food Container (10 cups) - great for storing these.

xo,

Chelsea

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