Combine some of summer’s freshest ingredients for a salad that’s a little bit bitter and a little bit sweet. Strawberries, cucumber and summer greens keep things light, lentils add a little protein and fiber heft to the salad, and the bitterness of the daikon radish contrasts nicely with the berries. Top it all off with a simple lemon, oil and garlic dressing.
Lentil, Strawberry and Cucumber Salad
3 cups lentils
2 cups strawberries, sliced
about 5 oz salad greens
1 medium cucumber, diced
1 small daikon radish, diced
1/3 cup scallions
1 lemon3 cloves garlic
1/2 cup olive oil
salt & pepper
In food processor or chopper, combine 1/2 cup olive oil, juice of 1 lemon, and 3 cloves chopped garlic. Add salt and pepper. Blend until there are no garlic pieces left. Set aside in refrigerator.
Soak lentils overnight to keep them raw, or cook them by bringing 2 parts water to 1 part lentils to a boil, then letting it simmer for about 15-30 minutes, until lentils are tender but not mushy. Drain lentils, and rinse with cold water to stop cooking.
Combine lentils with greens, then add strawberries, cucumber, scallions and radish.
Pour dressing over salad, and mix together. Let salad with dressing sit for a half hour before serving.