Celery Salad with Lentils, Dates and Almonds

Celery Salad with lentils, dates and almonds - a delicious make ahead salad that keeps for several days in the fridge. Keep it vegan or add shaved pecorino!

1 ½ cups cooked, cold lentils ( ¾ cup dry)
6–8 celery stocks, thinly sliced at a diagonol, save the leaves ( 4 cups sliced)
8 medjool dates, finely chopped
3 green onions, sliced at a diagnol
½ cup toasted slivered ( or macrona) almonds
¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)
¼ cup olive oil
3 tablespoons lemon juice
2–3 teaspoons honey or maple
1 teaspoon cumin seeds, toasted, crushed (or use ground cumin)
salt and pepper to taste
aleppo chili flakes, to taste (or regular chili flakes)

Place salad ingredients in a serving bowl.  Add dressing ingredients, tossing gently and well to combine.

next instruction : www.feastingathome.com

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