Summer Salad with Grapefruit Avocado and Crunchy Lentils

A Light Salad For Heavy Times 

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It’s harder than usual to write and cook lately. In this political and social climate and with our families living in Dallas after the procession of shootings there, I’ve been processing my emotions in a way that makes me feel sometimes like a stranger to myself.  I’ve been withdrawing socially–I tried to pull away from all social media and places where I don’t feel safe expressing myself–, struggling with unusual sleep patterns, but more interestingly, swinging wildly between comfort eating and not eating much at all. It’s interesting how events in history can directly influence our diets. 

I woke up with lots of pain in my shoulders and want to say the pressure is from storing negative energy and stress there and not actively releasing it. My heart chakra feels out of balance.  I know these times will get better, and in the interim, all I can do is send loving thoughts to the world and those close to me, keep trucking, keep breathing and smiling and continuing to have faith in all that is good in the world. I feel so grateful for friends and family who are positive and supportive here. 

A Salad(for my not-eat-so-much-days-but-still-need-a-lot-of-nutrients): This salad is full of potassium and fiber. It can boost endorphins to improve 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’m desperate for!

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

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Other things:  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
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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. 

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