Lentil, Fennel, and Avocado Salad
- 1 cup black or French green lentils, rinsed 1 bay leaf
- 1⁄2 teaspoon plus 3/4 teaspoon sea salt 1/4 cup extra virgin olive oil
- 3 tablespoons fresh squeezed lemon juice 1 clove garlic, minced
- Freshly ground black pepper
- 1 fennel bulb trimmed and thinly sliced
- 1 carrot, cut in thin ribbons
- 1⁄4 cup loosely packed parsley leaves, chopped 1 avocado, sliced
- 1/3 cup lightly toasted pumpkin seeds
- Fennel fronds
- Put the lentils in a saucepan and cover with water at least 2 inches above the lentils. Add the bay leaf and the first 1⁄2 teaspoon salt. Bring to a boil.
- Cook until the lentils are tender yet hold their shape and texture, 20-25 minutes. Drain, discarding the bay leaf. Set aside to cool.
- Whisk the oil, lemon juice, garlic, the remaining salt, and pepper in a bowl. Add the fennel, carrot ribbons, and parsley. Mix in the cooked lentils. Taste. Add more lemon juice or salt if you wish.
- Stir in the avocado slices and pumpkin seeds just before serving. Decorate with fennel fronds.
Makes about 8 (1/2-cup) servings.
Fennel Fun Facts
- Fennel can be grown worldwide- even in your own backyard!
- You can eat the entire fennel plant- bulb, stems and leaves.
- Fennel has a similar flavor to black licorice.
- Fennel is great for the digestive system and can even soothe an upset tummy.
EATS Cooking for Better Health
Chef Letty Flatt