Summer Salad with Grapefruit Avocado and Crunchy Lentils

A Light Salad For Heavy Times 

IMG_3719

It feels harder than usual to write and cook lately. With the political and social unrest happening around us, and with our (My and Eric’s) families living in Dallas after the procession of shootings, I’ve been processing my emotions in a way that makes myself a stranger to myself at times–In the past handful of days, I’ve been withdrawing socially, struggling with unusual sleep patterns, but more interestingly,moving between eating heavier comfort foods and then eating lighter foods when my stomach feels too uneasy to digest those comfort foods.  It’s so interesting how events in history can directly influence people’s diets. 

I woke up with lots of pain in my shoulders and realized it was because I was storing a good amount of negative energy and stress there and not actively releasing it. I knew it was my heart chakra that was screaming out for balance.  I know these times will get better, and all I can do is send loving thoughts to the world and those close to me, and keep trucking, and breathing and smiling and having faith in the concept that good will conquer evil. I feel so grateful for friends and family who are also positive and supportive. 

As I mourned, I tried to pull away from social media.. Some social places and platforms, I don’t feel safe expressing myself, but here I always have, and for that, I’m so grateful too. 🙂

Now for to the FOOD:

This salad is LOADED with Potassium and Fiber. It boosts your endorphins to improve your mood and it’s amazing for the heart. . The Avocado delivers a wonderful source of Omega 3’s for good mood, and both the lentils and grapefruit work in tandem to help both your heart (with your generous supply of magnesium, potassium and other beneficial vitamins and minerals that help with blood circulation and other things) and digestion– Everything I needed!

I just recently fell in love with crispy lentils when I tasted them at a vegan restaurant here in Boston. I used uncooked lentils and then roasted them, but my all means if you want to cut out 30 minutes of your cooking time, you’re welcomed to use canned lentils, just make sure they’re unsalted so that you can control the amount of salt added during the roasting stage. You can also do this with chickpeas which are just as nutritious. 

IMG_3697-2 IMG_3712 IMG_3710 IMG_3680

 

 

 

 

 

 

 

Here are some Yoga poses to help open or tune up The Heart Chakra and love a lot deeper.

Also: Excerpt from an article published in the Chopra Center called Open Yourself to Love With The Fourth Chakra- A fabulous breakdown of the Heart Chakra, and I’d encourage anyone to read this article if they’re having issues processing this heartache too. 🙂

When you encounter hurt feelings from your past or present, you can choose to feel them fully and let them go or hold onto them. By letting them go, you’re able to open your heart to new people and new experiences with compassion, love, and understanding. Holding onto hurt harbors negative feelings and cuts you off from opportunities to love and serve. Letting go is as easy as making a choice. Your mind and your ego may tell you otherwise but it’s as simple as choosing to let go and move on.

Grapefruit Avocado Salad with Crunchy Lentils
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A vegetarian summer salad packed with heart healthy antioxidants, fiber, healthy fat and protein!
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Grapefruit Avocado Salad with Crunchy Lentils
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A vegetarian summer salad packed with heart healthy antioxidants, fiber, healthy fat and protein!
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. On the stovetop, add lentils and water to medium sauce pan with a tilted lid. Cook on high for 25 or so minutes until lentils are tender. Drain any excess liquid and spread out on a large baking sheet. Toss with olive oil, garlic, salt and pepper and bake at 400 degrees for about 30-35 minutes tossing every 5 minutes until they're browned and crunchy. Remove from the oven and let cool.
  3. In a large mixing bowl toss together the washed and dried lettuce, cucumbers, and sliced onions. Divide between two bowls. Top the bowls with the segmented grapefruit and the avocado.
  4. In a blender of food processor, add the garlic cloves, sundried tomatoes, whole grain mustard, water and parsley and blend until combined. Remove the lid and slowly drizzle in the olive oil, still blending, until the sauce emulsifies. Add more water if you prefer a thinner sauce.
  5. Sprinkle the salad with the crunchy lentils and drizzle with the tomato dijon sauce and Serve!
Recipe Notes

You can use unsalted cooked lentils from the can if you want to eliminate the step of boiling the lentils on your own. 

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *