‘Peanuts and Pulses’ Summer Salad - Taste USA

‘Peanuts and Pulses’ Summer Salad

  • Duration 36 minutes
  • Serving 4 - 6 Servings

High-fibre lentils and protein-packed peanuts make this salad a great choice for both your taste buds and your health. Make this recipe your own by adding in other seasonal fruits and vegetables, or a sprinkling of crumbled feta cheese. More great recipes can be found at www.peanutbureau.ca. 

Courtesy of the Peanut Bureau of Canada 

Prep time: 20 minutes 

Cook Time: 16 minutes 

Ingredients

  • ½ cup (125 mL) dried green lentils 
  • 2 tbsp (30 mL) lemon juice 
  • 1 tbsp (15 mL) peanut butter 
  • 1 garlic clove, minced 
  • ½ tsp (2 mL) dried oregano leaves 
  • ¼ tsp (1 mL) each salt and pepper 
  • 2 tbsp (30 mL) peanut oil 
  • 4 cups (1 L) baby arugula 
  • 1 cup (250 mL) colourful cherry tomatoes, halved 
  • 2 ripe peaches or 1 mango, pitted and peeled, cut into small bite-sized pieces 
  • ½ cup (125 mL) coarsely grated carrot 
  • 1 green onion, thinly sliced diagonally 
  • ¼ cup (60 mL) mint leaves, torn 
  • ¼ cup (60 mL) peanuts, chopped 

Further informations

Per serving (⅙ of recipe):

  • 190 calories,
  • 9 g fat (1.5 g saturated fat, 0 g trans-fat),
  • 0 mg cholesterol,
  • 7 g protein,
  • 19 g carbohydrates,
  • 6 g fibre,
  • 7 g sugars,
  • 115 mg sodium 

Directions

  • 1

    In a large saucepan, bring 1¾ cup (425 mL) salted water to a boil. Rinse lentils in a colander. Add lentils to boiling water, cover and simmer gently 15 to 18 minutes, or until tender but not mushy. Drain well and rinse under cold water to cool, then pat dry.

  • 2

    In a small bowl, whisk lemon juice with peanut butter, garlic, oregano, salt and pepper. Add peanut oil and whisk until combined.

  • 3

    In a small bowl, whisk lemon juice with peanut butter, garlic, oregano, salt and pepper. Add peanut oil and whisk until combined.

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