Lentil, Zucchini, and Mint Salad

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free

Ella Woodward's debut cookbook, Deliciously Ella has taken the world by storm. It is currently the #1 book on Amazon UK with the highest first week sale for a debut cookbook since records began. Watch her cooking up her 10-minute dishes with Matt Lauer on Today this week.

Ella's natural, down-to-earth approach to healthy living and her personal wellness story from junk-food to wellness warrior has captured the hearts of the world. At the age of 19 Ella was diagnosed with Postural Tachycardia Syndrome which left her bed-ridden and in chronic pain. After trying steroids and many other pharmaceuticals, Ella began researching holistic approaches, and decided to give clean eating a go! She triumphed, and after 18 months she healed herself with a plant-based diet, and at the age of 23 is thriving and sharing her healing recipes with the world.

Hailed by the London Times as "The New Nigella", Ella has millions of fans worldwide, with people flocking to her Instagram and YouTube to get healthy recipes. Ella's recipes are super simple. It's convenience plant-based food, and is perfect for beginners, or people who don't want to spend a lot of time in the kitchen. Many of her recipes take just 10 minutes to prepare.

Some of my favorites include: fresh spring rolls, buckwheat focaccia, superfood bread, superfood crackers, spicy roasted chickpeas. lentil and butternut squash dal, carrot, orange, and cashew salad, stuffed crimini mushrooms, warm winter salad, beet chocolate cake, and her famous sweet potato brownies!

Today, I'm sharing the lentil, zucchini, and mint salad. This recipe is incredibly basic and delicious, and you could jazz it up with bean sprouts, red pepper flakes, zest, arugula, or pomegranate seeds. I loved it with arugula and red pepper flakes!

Ella says," 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." I say, "Yum!"

Get your copy of Deliciously Ella! and learn more about Ella Woodward.

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Lentil, Zucchini, and Mint Salad

Lentil, Zucchini, and Mint Salad

Serves 460 MINS
  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, season with salt and pepper to taste, then sprinkle in the sunflower seeds.

Excerpted from Deliciously Ella by Ella Woodward. Copyright © 2015 by Ella Woodward.
Photo: Clare Winfield

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