Healthy, Easy Lunch: Shrimp and Lentil Salad
It’s a new week, and that means it’s time to forget about the wine, cupcake, grilled cheese and bacon transgressions of yesterday and start fresh. And starting fresh, to me, means cooking a bunch of healthy food so later in the week when I’m feeling lazy, I don’t shove pizza in my face. I started with this: a super easy salad that isn’t really a salad (my favorite kind).
Shrimp and Lentil Salad
Serves 4
Ingredients:
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup fresh dill, finely chopped
1/4 cup extra virgin olive oil
1 cup roasted red pepper, diced
1 cup cucumber, diced
1/2 cup shallots, finely chopped
2 cups cooked lentils
8 ounces cooked shrimp
Directions:
1. Whisk together the lemon juice, mustard, salt, pepper, dill and olive oil.
2. In a large bowl, mix red pepper, cucumber, shallots, lentils and shrimp. Toss with dressing. Allow flavors to meld for at least 15 minutes before serving.
