All this simple salad requires is that you know what you like. Do you want to taste avocado in every bite? Add more avocado! Do you prefer to mix your arugula with a softer, more neutral green, like spinach or mesclun? Go for it! As long as you use high-quality tomatoes that are ready for consumption, you really cannot go wrong.
- 1 cup green lentils
- 1 sizeable package of arugula
- 2 end-of-season juicy, ripe heirloom tomatoes
- 1 avocado
- 1 lemon
- 1 handful of pine nuts
Cook 1 cup of lentils as directed.
Wash and dry arugula.
Chop tomatoes into small, bite-sized pieces.
Pit one avocado—safely, the Martha Stewart way—and cut into small pieces. Drizzle with lemon juice to preserve its color.
Mix all ingredients into a large bowl and sprinkle pine nuts on top.
Dress this salad however you like. I prefer Serious Eats' Dijon Vinaigrette, but an easy splash of lemon juice or olive oil would work very well.