Tangy Sorrel and Lentil Salad
In this tangy salad, lemon-forward sorrel is chopped up with spinach and fresh dill, then tossed with hearty lentils and creamy avocado or goat cheese. Enjoy it as a light lunch or as a side! Photo credit: @Mütevazı Lezzetler
| Yield: 4 - 6 servings | Time: 20 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
1. In a large salad bowl, mix sorrel, spinach, lentils, and dill.
2. Drizzle with lemon juice and olive oil. Add a few dashes of salt and pepper, and toss together.
3. Top with goat cheese or avocado.
Ingredients:
1 ½ cup sorrel, thinly sliced
5 cups spinach, chopped
1 cup cooked black lentils
¼ cup fresh chopped dill
Lemon juice, for drizzling
Olive oil, for drizzling
Salt and pepper
½ diced avocado or ¼ cup goat cheese
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.