Greek Lentil Salad With a Zesty Vinaigrette | Foodtalk

Ingredients

• 2 cups dry lentils
• 2 cups grape tomatoes, halved
• 1 cup English cucumbers, chopped
• 3 cups fresh spinach, stems removed and rough chopped
• 2 cups fresh basil, chopped
• 1 cup pitted Kalamata olives
• 6 ounces feta cheese
• 1 medium lemon, juiced and zested
• 1/2 cup avocado oil, or oil of choice
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pink Himalayan salt
• 1/4 teaspoon black pepper
• 1 teaspoon honey
• 1 teaspoon dijon mustard