Rainbow Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g lentils
- 1 avocado (s)
- 3 carrot (s)
- 1 packet cherry tomatoes or date tomatoes
- 1 zucchini
- 1 lemon (s), including the juice
For the dressing:
- 2 teaspoons tahini
- 1 dash vinegar
- 3 teaspoons honey
- 4 tablespoon olive oil
- salt and pepper
Also:
- 2 tablespoon hummus
- 2 tablespoon desiccated coconut
Print Recipe
Pin Recipe Instructions
- Cook the lentils according to the packaging (about 30 minutes in boiling water). Pour off the water and then add salt to the lentils.
- Grate the carrots, cut the avocado and tomatoes into pieces (the dish looks best when orange and yellow cherry tomatoes are used, both cherry and date tomatoes taste good). Wash the zucchini and cut into threads with a spiral cutter. Drizzle the avocado with lemon juice.
- For the dressing:
- Mix the tahini, vinegar, oil, honey and, if you like, a little salt and pepper in a small bowl.
- Arrange the ingredients in colors on a plate. Start with desiccated coconut (white) and finish with lentils (dark red). The humus comes in an extra bowl. Pour the dressing over the salad.
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