Lentil salad with a coconut mint dressing

SALAD

3/4 cup lentils, dry (2 cups cooked)

1 large bell pepper, chopped

1 cup diced jicama

1 cup English or persian cucumber chopped

1 large tomato, chopped

1 cup cilantro, chopped

2 green onions, chopped

pinch of salt & pepper


 simmer lentils in a sauce pot - bring to a boil and then reduce to simmer till softened.

 dice and slice all ingredients and then add lentils and dressing.



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DRESSING 

1/3 cup olive oil

1/3 cup light coconut milk, canned (can be omitted for nut allergy)

2 tbsp red wine vinegar 

2-3 tbsp lime or lemon juice

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp garlic fresh minced

1/4 tsp salt

1/2 tsp ground black pepper

1/8 tsp red pepper flakes

1/4 cup mint leaves 

1/4 cup basil leaves

place all ingredients in a blend and blend till smooth


 I think of this salad as universal - great salad to take to parties or picnics, it seems to go well with many other dishes and salads.....