Mixed Greens with Lentils, Cucumbers, and Dill

Cool and refreshing for summer.

Easy, filling, and delicious, this salad is packed with nutrition and earthy Middle Eastern flavor!

 

Serves 1

 

Salad:

2 cups mixed greens – spinach, kale, chard, etc.

½ cup cooked lentils

6 cherry tomatoes, halved

1 cup diced cucumber

1 green onion, sliced

½ TBS fresh dill, chopped (or ¼ tsp dried)

 

Dressing:

1 TBS tahini

1 TBS flaxseed oil (or olive oil)

½ TBS fresh squeezed lemon juice

Sea salt + pepper to taste

 

Method:

Toss all salad ingredients in a large bowl.

 

Whisk dressing ingredients by hand or in a mini food processor, then drizzle over the salad. Toss well to coat the vegetables.