Thursday, January 14, 2016

Lunch: Rice Lentil Salad with Green Apple & Almond

This is a variation on a salad I make with Quinoa.

Rice, 2 cups cooked brown rice
Lentils, 1 cup cooked lentils
Cucumber, 1 cup  1/4" dice
Granny Smith Apple: 1/4" dice
Red Onion, 1/4 c. dice

3 T plain yoghurt
1 T Olive Oil
2 T lime juice
1 t. hot sauce or cayenne powder ( to taste), optional
1/2 t.salt
1/2 t.sugar
1/4 c. chopped cilantro (or to taste)
Mix and combine with rice/lentil mixture

Serve sprinkled with 1/4 c. chopped roasted salted almonds per serving.

Tonight we have fresh fish again and I'm thinking of making a Creole Sauce (coconut milk, etc.) to poach the fish.  I'll post the recipe if it's good!

I've been painting everyday.  I tend to go with subject that is readily accessible like the sea, waves and rocks just below my verandah studio.

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