Arugual salad with lentils and lemon-honey dressing
A simple salad with a delicious blend of flavors, edible flowers, travels well, and can be made in advance.
Servings: 4 hearty side salads
- ½ cup dry whole wheat couscous
- ¾ cup vegetable or chicken broth
- ½ cup dry green lentils
- 1 ¼ cup chicken broth
- 8 oz baby arugula
- 2 green onions
- ¼ cup pine nuts toasted
- 4 oz feta cheese
- 2 lemons
- 2 teaspoon honey wildflower preferred
- 2 Tbs olive oil
- 4 springs lavender*
- Edible flowers * optional
COOK LENTILS & COUSCOUS - START EARLY
Ideally, the lentils and couscous are cooled when added to the salad, so they don't wilt the arugula.
To start the lentils, place the lentils and broth in a pan, bring to a boil. Reduce heat to low, cover, and simmer until tender, around 35 minutes.
To make the couscous, bring the broth to a boil, remove from heat and add the couscous. Stir well, then cover and let stand for 5 minutes. Fluff with a fork.
Place both in the fridge until ready to use.
PREP THE SALAD & DRESSING
Toast the pine nuts in pan for about 5 minutes until they start to turn golden.
Cut the green onion into thin slices.
Zest 1 lemon into a bowl for dressing. Add the juice of 1 lemon and honey to the bowl. Mix and whisk in olive oil. Taste, and add more lemon as desired.
COMBINE & SERVE
Mix arugula, couscous, lentils, green onions and dressing. Top with cheese, pine nuts, lavender and flowers.
Lavender can be replaced with herbes de provence.
Marigolds, nasturtiums and pansies are all great edible flowers. Chive blossoms would be fun as well.
Serving: 1g | Calories: 358kcal | Carbohydrates: 42g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Sodium: 378mg | Fiber: 6g | Sugar: 7g