Italian Lentil Salad (SIBO)
Servings
4
servings
Servings
4
servings
Ingredients
Salad
1
pound
green lentils
2
scallions
greens only, chopped
1
cup
seedless green grapes
halved
1
cup
seedless red grapes
halved
1
cucumber
peeled, seeded and diced
1
orange bell pepper
seeded and diced
1/4
cup
hazelnuts
skinned and toasted, coarsely chopped
1/4
cup
macadamia nuts
coarsely chopped
2
teaspoons
lemon zest
from about 2 lemons
Vinaigrette
1/3
cup
fresh lemon juice
from 1 to 2 lemons
1/3
cup
extra virgin olive oil
1/2
teaspoon
salt
1/4
teaspoon
freshly ground black pepper
Instructions
For the Salad
Bring a large pot of water to a boil over high heat.
Add the lentils and cook until tender, stirring occasionally, about 18-20 minutes. Drain and let cool for 5 minutes. Season with salt to taste.
Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette
Place the lemon juice in a small bowl.
Slowly add the oil, whisking constantly, until combined.
Season with salt and pepper to taste.
Pour the vinaigrette over the salad and toss well.