Lentil salad with myronia, celery and orange
Lentil salad you have definitely tried before. The flavors of this particular dish are totally outstanding, yet... unexpected! Full of colors and aromas... Enjoy a vegetarian-friendly dish (not only), simple and easy, surprisingly nutritious that's also packed with fiber, folate and friendly fat. It's a great super-food!
250 gr. lentils
3 - 4 spring onions, sliced
1 medium red onion, sliced
1 cucumber, diced
1 red bell pepper, sliced
1 orange, peeled and sliced
1/2 bunch fresh myronia, stemmed and chopped
2 stalks celery, chopped
1/2 cup extra virgin olive oil
1 orange (juice)
1-2 tbsp apple cider vinegar
1 tbsp mustard
Salt and freshly ground black pepper
Wash and drain lentils. Place into a saucepan with 4 cups of cold water lightly salted. Bring to the boil over high heat. Reduce heat to medium-low. Cover and simmer for about 40 minutes, or until tender. Drain. Rinse under cold water and allow them to cool.
In a large bowl, combine all the ingredients together. Season with salt and pepper to taste. Stir in the lentils and mix well. Make the dressing by placing olive oil, orange juice, apple cider vinegar, mustard in a jar with a tight fitting lid and shake vigorously to combine. Pour dressing over lentil salad. Toss gently to combine and set aside for a while before serving so that the flavors can blend.
Myronia are winter herbs which you can find in the farmers’ market in Greece, from January until late April. You can use them either raw in salads or cooked in pies, omelets and in lots of other Greek dishes. They have a special flavor that adds extra aroma and taste in every dish.