Farmer’s market lentil salad with fresh cherries, sugar snap peas, and fresh oregano. A beautiful bounty of healthy local seasonal veggies and protein rich lentils. An easy to make, super delicious, vegan and gluten-free summer salad.
To cook the lentils: pick through the lentils and remove any debris or small stones (don't skip this step it could cost you a broken tooth). Rinse lentils in a fine mesh sieve under running water. Add lentils to a medium saucepan, cover with water and 1 sprig of fresh oregano. Bring to a boil over medium-high heat.
Reduce heat to medium-low and allow lentils to simmer for 25-35 minutes or until tender. Strain lentils and set aside to cool.
In the meantime, combine radishes, radish tops, sugar snap peas, cherry tomatoes, and fresh cherries in a large bowl.
To prepare the dressing whisk together lime juice, honey, olive oil, and crushed red pepper. Set aside.
Once the lentils have cooled, add them to the bowl with veggies, pour dressing over salad and stir well to combine. Add sliced avocado on top, sprinkle avocado with crushed red pepper and sprinkle fresh (or dried) oregano on top of entire salad. Taste for seasoning, add more salt if needed