Lentil Salad with Champagne Vinaigrette

Want some bubbly alongside your lunch? You got it. This light but filling lentil salad calls on an easy, homemade champagne vinaigrette for a bright, summery flavor.

Ingredients:

For salad:

• 3 cups cooked Beluga lentils, chilled
• 3 small Persian cucumbers, quartered and chopped
• 1 cup cherry tomatoes, diced
• 1/2 medium red onion, diced
• 1 avocado, peeled and diced
• 1/4 cup fresh parsley, minced

For dressing:

• 2 tbsp. champagne vinegar
• 2 tsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. sea salt

Directions:

1. Combine all salad ingredients in a large bowl and mix.
2. For the dressing, whisk vinegar and mustard together. While continuing to whisk, slowly drizzle in olive oil until dressing is emulsified. Season with salt, adjusting to taste.
3. Pour dressing over salad, and toss to coat evenly. Let chill for at least 1 hour before serving.