Lentil, Avocado and Feta Salad in Red Radicchio Cups
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This lentil, avocado and feta salad in red radicchio cups is very versatile; you can serve it as an appetizer, as a side dish or a vegetarian main entree.
Ingredients
For the salad:
  • 1 cup (200g) lentils, rinsed
  • 1 teaspoon course salt
  • 1 cucumber, chopped
  • 15 datterini tomatoes, chopped
  • ½ fennel, finely chopped
  • 1 avocado, peeled and chopped
  • 1 handful parsley, chopped
  • 6 ounces (150g) feta, crumbled
  • 8 large Verona radicchio leaves, rinsed
For the vinaigrette:
  • 1½ lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon mustard (dijon or grainy)
  • ½ teaspoon mustard seeds
  • 2 pinches salt
  • Lots of freshly cracked pepper
Instructions
For the vinaigrette:
  1. Combine the ingredients together in the order given then chill in the refrigerator until ready to use.
For the salad:
  1. Bring a medium sized pot to boil, salt the water and add the lentils. Cook according to the package, about 15 minutes. Drain and cool.
  2. In the meantime, add the chopped cucumbers, tomatoes, fennel, avocado, parsley and feta to a bowl. Add the cooled lentils and vinaigrette and stir until combined. Divide the mixture among the radicchio leaves and serve.
  3. If made in advance, make the lentil salad without the avocado and cover tightly with plastic wrap. Prepare the vinaigrette in a small bowl and cover with plastic wrap. Rinse the radicchio leaves, wrap in a paper towel then store in a plastic bag in the refrigerator. When ready to serve, peel and chop the avocado and add the pieces to the salad mixture along with the vinaigrette. Stir well then distribute among the radicchio cups.
Recipe by Italicana Kitchen at https://italicanakitchen.com/lentil-avocado-feta-salad-red-radicchio-cups/