One of my favourite late summer meals is a large, hearty chopped salad. Take the time to chop properly – a little prep goes a long way! I make many variations of this, usually just using whatever is in the fridge, and then adding a legume (chickpeas or lentils are my go-to, but any kind of bean or pulse will work nicely!)
Super refreshing, super tasty, and super pretty to boot! This version was made using a handful of lebanese cucumbers, yellow cherry tomatoes, a mix of red, yellow and orange peppers, an avocado, and a cup of cooked lentils.
Toss it all with a couple of tsp of apple cider vinegar and lemon juice, sprinkle with a teensy bit of salt, some fresh cilantro, and a GENEROUS amount of sumac. Sumac is an incredible citrusy seasoning that I just can’t get enough of!
Let it sit for a little before serving so it can soak up all of the flavour. Voila, light and refreshing, yet surprisingly satisfying. Oh, and it’s naturally vegan! Enjoy!