Ella Woodward’s Recipe lentil, zucchini and mint salad

I taught this salad in my cooking classes last summer and everyone loved it.
It’s so fresh and summery with a delicious array of simple flavors.

The thin strips of zucchini melt against the creamy chunks of avocado, while the lentils add a hearty, satisfying element and the mint leaves and lime juice make it all taste so fresh.
I love sprinkling sunflower seeds over the top for a little crunch too!
This is amazing served with a side of steamed or sautéed green veggies.

Serves 4

½ cup green lentils, rinsed
3 medium zucchini
2 handfuls of fresh mint
2 avocados
4 tablespoons olive oil
juice of 4 limes
large handful of sunflower seeds

1. Place the lentils in boiling water and allow them to boil for 10 minutes, then let them simmer for about 30 minutes until they’re soft, but not mushy.
   If there’s any water left in the pan, drain and then allow the lentils to cool.
2. While the lentils cool, peel the zucchini into thin strips using a potato peeler.
   Pull the mint leaves off the stems and roughly chop them into pieces. Slice the avocado into bite-size chunks.
3. Place the cooled lentils, zucchini strips, mint and avocado in a bowl and drizzle over the olive oil and lime juice.
   Mix well before sprinkling the sunflower seeds on the top.

Top Tip
Try adding a variety of other ingredients to this salad to keep it interesting.
I love adding pomegranate seeds, toasted cashews, bean sprouts and thinly sliced mushrooms when I’m after something a little different.