Lentil Salad – Byron Bay Tea Company

Ingredients

• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 garlic cloves, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• ¼ teaspoon ground cumin
• Freshly ground black pepper
• ½ cups cooked French green lentils, from 1 cup uncooked
• 3 lebanese cucumbers, thinly sliced into half-moons
• ¾ cup yellow grape tomatoes (or red), halved
• ½ cup diced red onion
• 4 kale leaves, stemmed, leaves torn
• 4 red radishes, thinly sliced
• Heaping ½ cup crumbled feta cheese (or dairy-free alternative)
• Heaping ½ cup green olives, pitted and halved
• ¼ cup chopped fresh parsley
• ¼ cup fresh mint leaves