Spiralized zucchini, cherry and lentil salad with fennel, apple and a sweet mustard dressing.
This colourful, light and refreshing salad takes only about 15 minutes to prepare with a few simple and fresh ingredients, but it’s a real summer treat. In this salad the tangy tartness from the green apple and the licorice taste from the fennel gets perfectly balanced out with this delicious sweet mustard dressing, the fresh, juicy and ripe cherries, and the crunch and texture of the zucchini and the lentils. This salad makes a great side or light dinner, but you can of course always add some vegan feta cheese, grilled tempeh or toasted walnuts and pine nuts to turn this into an extra filling main dish.
You know what? I have a confession to make. I hate to describe my recipes. Seriously, it’s the biggest chore for me. Why? Mainly I guess because of my English. Maybe I should improve my vocabulary which basically consists of delicious, good, so good and soooooo good. Okay, it’s maybe not just my English, I only use the same words in Hungarian too. But hey, is there actually anybody out there, who talks about food in real life as bloggers do on their blogs? Using 63217 adjectives, detailing the textures and flavours hours long while sitting at the dinner table with their families? I really don’t think so. I get the point of a very thorough illustration of the cooking methods, when needed, but I never make super complicated foods so why should I write pages about how I halve the cherries.
Plus I like to think, that YOU, my dear friends, are capable to imagine how a salad would or could taste by reading the ingredient list or looking at the pictures. And I can hardly imagine that somebody who doesn’t find this salad here appetising by looking at the pictures going to want to make it just because he or she reads my description, right?
But don’t get me wrong, there is nothing wrong with bloggers doing this, not at all, all I’m saying is that I realised I’m not into these kind of long explanations. So from now on I won’t overdo my descriptions (not that I did that before anyways), keep it somewhere between the perfect short and sweet and the necessary minimum, you know, search engines and stuff, and trust in you that you can use your wild imaginations. Because I know that you know it too, that fennel, apple, zucchini, cherry and lentil are delicious in a salad!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 large zucchini
- 1,5 cup of cherries, pitted and halved
- 1 cup of cooked beluga lentils
- 1 fennel
- 1 green apple
- 1 red onion
- handful of fresh basil leaves
- 1,5 tbsp mustard
- 1,5 tbsp apple cider vinegar
- 1,5 tbsp maple syrup
- salt, pepper
- Spiralize zucchini, slice fennel, apple and onion thinly, and chop basil and fennel fronds roughly. Add them to a large bowl with cherries and cooked lentils and mix well.
- For the dressing combine mustard, vinegar and maple syrup. Season with salt and pepper.
- When ready to serve, toss salad with the dressing. Enjoy!