It’s Earth Day tomorrow! Well, really everyday is Earth Day am I right? Eh? But tomorrow’s the official one. My friends and I did a beach clean up this weekend, and tomorrow, I’m going to plant some herbs and vegetables in the yard. One of the easiest ways you can honor Earth Day is to try a plant-based diet, even if it’s just for the day.(Actually did you know that it’a also Earth Month? Just throwing that out there!) Especially if you are in the drought-stricken state of California like me, it’s so important for us all to actively find solutions and make little sacrifices to better our environment. A salad is the perfect place to start.
To be honest, I stole this salad recipe from the Le Pain Quotidien menu, because I really loved the combination of ingredients, but I can make it at home for a whole lot less money. The thing I like about this salad is that it contains a couple things that I’m not generally fond of (radishes, fennel, yuck) but somehow when it’s all mixed together the flavors are fantastic! This salad has more than 12 different vegetables and herbs, so it’s a nutrient powerhouse. Plus the lentils contribute tons of protein, fiber, and iron.
I used a mandolin to slice the radishes, fennel, and cucumber into paper thin shavings, and I’d like to take a moment to remind you that cooking is dangerous! There’s fire, sharp objects, scalding oil– you have to be very careful. Or else, you end up like me and slice your finger open on the mandolin and have to prepare the rest of your meal with one hand. And type with one hand. And where a rubber glove to wash your hair. So yeah, don’t cut your fingers open like I do, it hurts a lot.
French Lentil, Arugula, and Avocado Salad
Makes 2 entree salads or 4 small salads
4 cups arugula
6 grape tomatoes, diced
4 tbs finely diced red bell pepper
3 green onions, sliced
1 sprig dill, finely chopped
1/3 bulb of fennel, thinly sliced
1 radish, thinly sliced
1/3 cucumber, thinly sliced
1 carrot, grated with a fine cheese grater
1 cup cooked French green lentils
1 avocado, sliced
Pecan Pesto Dressing:
1/3 cup raw pecans
1/2 cup first cold pressed olive oil
juice of 1 lemon
5 cloves garlic
a generous sprinkling of salt
1 bunch basil leaves
Combine all salad ingredients in a big bowl. Put all dressing ingredients in a blender or food processor and blend until smooth, about 30 seconds to 1 minute. I sometimes replace half the oil with water, just to make it a little lighter, but the oil tastes richer, naturally. Poor the dressing on and toss. This would also be great with some toasted sunflower seeds on top. Happy Earth Day!