1 cup cooked lentils 1 English cucumber, diced 1 large tomato, diced 1 small red onion, diced 1 bunch fresh flat parsley, chopped 1/4 cup mint leaves, chopped 1/4 cup feta or 1/2 ripe avocado, cubed 1/4 cup olive oil 1 tbsp lemon juice 1 tsp raw honey 1 tsp dijon mustard pinch Celtic sea salt and fresh black pepper
In a large bowl, combine lentils, cucumber, tomato, onion, parsley and mint. In a small bowl, whisk together oil, lemon juice, honey, mustard and seasonings. Mix dressing thoroughly with salad and enjoy!
