Another creative salad for those who want to inject flavour into their salads.. AND COMPLETELY VEGETARIAN!! Make variations if you are *Pescetarian(Eat fish and vegetables), by all means! This combines creamy butter beans and puy lentils, with a sharp, salty, and slightly sweet and herbed dressing, with a selection of chopped vegetables. You can of course chop the vegetables in cubes(Except the cucumber and lettuce, as this can go soggy, and is quite unpalatable.)the day before serving, for picnic, work lunches etc.
Butter Bean Salad:
1 Can of Puy Lentils,drained and rinsed
1 Can of Butter/Lima Beans,drained and rinsed
Half an Onion,peeled and diced
*Tin of Anchovies(Optional)
*Smoked Salmon/ Grilled Talapia(Optional)
2 Medium Avocadoes,pitted and scooped
The juice of 1 Lemon, to taste
3 Pinches of Mixed Herbs
Half a Teaspoon of Chilli-Optional
Around 2 Tablespoons Egg Free Mayonnaise
2 Tablespoons of Vegetable Oil
Half a Lettuce, ripped to shreds
1 Bag of Watercress/Rocket, washed and drained
3 Large Tomatoes, diced and deseeded
Half a Cucumber, Peeled and cubed(reserve the cucumber skin, and rip this into shreds… It adds a colour and texture contrast.)
3 Carrots-Grated and squeezed of any water
1 Can of Sweetcorn, drained and rinsed
6 Sundried Tomatoes,chopped
1 Red and 1 Green Bell Pepper,cored and diced
Rip the lettuce and watercress. Wash and drain them, and start to peel and dice the cucumber, remembering to reserve the skin.
Pescetarians: If using fish,prepare and grill the Talapia for around 12 minutes or until the fish has turned an opaque white colour.
Open the cans of butter beans and puy lentils, rinsing them of any brine. Squeeze the lemon juice, and add the diced onion-This helps to minimise the harshness of the onion. Add mixed herbs, chilli,avocados and other seasonings to taste and the beans. Mix well,and set aside.
–Pescetarians:If using fish,add the Smoked Salmon/Anchovies, to the bean mixture. Peel/chop and grate vegetables, if they were not done the day before.
Add the salad in layers, lettuce, watercress, tomatoes etc until you have colourful layers.Top the salad with the bean mixture,and if using Talapia, add to the plate.Drizzle the dressing over the salad. Serve with crusty garlic bread, or other bread and some marinated olives if desired. Enjoy!