Health By Al

If you’re looking for a dynamic, filling salad that looks as good as it tastes, this is it! I love all the different textures and flavors. Comment if you love it!

Ingredients:

• 1 cup black lentils, rinsed
• 4 russet potatoes, chopped
• Drizzle of avocado oil
• Sprinkle of salt/pepper
• 1/4 red onion, chopped small
• 1 head lettuce, chopped
• 1/2 cup fresh basil, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 can olives, drained and chopped
• Optional: toasted sourdough on side

Tahini Lemon Dressing

• 1/2 cup tahini
• 2 lemons, juiced
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• Sprinkle of sea salt
• 2 teaspoons dijon mustard
• Water, to thin until desired consistency

Directions:

1. Cook lentils as directed on package. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. In a large bowl, combine the potatoes with the drizzle of avocado oil. Add to the baking sheet and sprinkle with salt/pepper. Bake for 30-40 minutes, until golden and crispy.
3. Prep the other ingredients (chop specified) & make the dressing by combining all dressing ingredients. Add enough water to thin the dressing to your desired consistency.
4. Once the potatoes and lentils are done, combine all ingredients and top with the tahini lemon dressing. Option: add toasted sourdough on the side. Enjoy!