Crunchy Peach Lentil Salad

I use peaches or nectarines, but I think you can use any stone fruit here.

If you're not into quinoa or following SCD, you can leave it out or add cooked cauliflower rice.

For SCD, soak the lentils overnight or about 8 hours and then simmer in water for about 15 minutes.

Make this dairy-free by leaving out the feta cheese.

I use this mandolin to slice the onions and cucumbers.

Servings: servings

Calories: 390kcal

8 ounces tender greens hand torn
1 cup beluga lentils small black lentils; rinsed and cooked in simmering water for 15 minutes
1 cup quinoa cooked
1 small red onion trimmed, peeled, thinly sliced
1 large Persian cucumber thinly sliced
2 large peaches pitted and sliced into bite-size pieces
¼ cup crumbled feta cheese or other cheese; optional

Add the greens to a large salad bowl.
Scatter the lentils and quinoa on top of the greens.
Spread the onions and cucumbers across the greens.
Sprinkle the feta cheese and about half of the peaches on top.
When ready to serve, add about half of the dressing on top and blend into the salad with tongs or a fork and spoon.
Add the rest of the peaches and about ½ cup of candied pepitias on top and serve with the extra dressing on the side.
Store leftovers and the dressing in the refrigerator for a few days.