Lentil Arugula Salad with Meyer Lemon Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 2 cups Arugula
  • 1/4 Avocado
  • 1/4 cup Lentils, cooked
  • 1 Meyer lemon, juice and zest of
  • 1 tbsp Shallot
  • 1/2 cup Sweet potato

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Goat cheese

Found on lepetiteats.com

Ingredients

• For the Meyer lemon vinaigrette:
• Juice and zest of 1 Meyer lemon
• 1 tablespoon honey
• 1 tablespoon grated shallot
• 2 tablespoons olive oil
• Salt and pepper, to taste
• For the salad:
• 2 cups arugula
• ½ cup cubed and roasted sweet potato
• ¼ cup cooked lentils
• 2 tablespoons crumbled goat cheese
• ¼ avocado, sliced

Directions

• In a small bowl, whisk together the lemon juice, zest, honey, shallot and olive oil. Season to taste with salt and pepper and set aside.
• Place arugula, sweet potato, lentils, goat cheese and avocado in a serving bowl. Toss with Meyer lemon vinaigrette.