Mediterranean Summer Salad

PREPARATION

• Toss the greens with the avocado dressing and arrange on serving plate or bowl.
• Then layer the lentils, couscous, and beets (see recipes below) on top of the dressed greens.
• Drop the goat cheese by tablespoons around the platter.
• Grind a bit of pepper on top and sprinkle with chopped cilantro.

Lentil-Veggie Marinade

• Simmer together for 20 minutes: 1 cup water, 1/4 cup French lentils, and 1 pinch of hing
• While this is cooking, mix 1/4 cup fennel, chopped, and 2 Tbs. dill with a pinch of salt and pepper, 1 Tbs. rice vinegar, and 2 tsp. olive oil.
• Lightly sauté 1/2 cup zucchini in chopped shallots, sunflower oil, and rice vinegar.
• Cool the lentils and zucchini then mix all ingredients together and let marinate in refrigerator overnight or for 4 hours.

Couscous

• Sauté 1/2 cup Israeli (pearl) couscous with 2 tsp. sunflower oil for 2 – 3 minutes.
• Add 3/4 cup water or broth, bring to a boil then reduce heat to simmer 10 – 15 minutes.
• Toss together with 2 Tbs. chopped parsley, juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Can use warm or prepare ahead and refrigerate.

Cooking the Beets

• Take one medium to large-sized red or golden beet and cut in quarters. Peel the tough outer layer away.
• Steam the quarters in a covered pan with a steamer basket and 1 inch of water for 20 minutes, until done.
• Allow to cool, chop into 1/2 inch pieces, and store in refrigerator until ready to assemble salad.

AVOCADO DRESSING

• 1 small ripe avocado
  
• 1 Tbs. lime juice
  
• 2 Tbs. rice vinegar
  
• 1/2 cup olive oil
  
• 1 tablespoon chopped parsley
  
• 1 tablespoon chopped cilantro
  
• Salt and pepper to taste
  
• Cut the avocado in half, working around the pit. Twist apart and remove the pit with a knife.
• Scoop out the flesh with a teaspoon and put it in a blender or small food processor.
• Add the remaining ingredients and blend until smooth and well mixed then season with salt and fresh ground pepper.

Tips


• Cook the lentils, beets, and couscous the day before or in the morning of the day you plan to serve the salad.
• The cooked ingredients need at least 4 hours to marinate and/or chill in the refrigerator. A filling yet cooling meal as the sun sets, you can substitute roasted pine nuts for the goat cheese as a vegan option.
• You can substitute other summer vegetables for the zucchini such as green beans, yellow squash, red bell peppers, corn, etc.
• If you already have some cooked, just add them to the lentil marinade
• While beets have a pungent vipak (post-digestive effect), they also have a sweet rasa (taste) and cooling virya (energy).
• Their heavy quality helps to add needed moisture to the digestive tract.
• The heavy effects of the cheese, beets, and couscous serve to counteract the light and rough qualities of leafy greens and the rough quality of the lentils.
• The overall effect of this salad is balancing in the summertime, when the sweet, cooling qualities of the foods are desirable.