Azifa Salad with Black Lentils and Toasted Coconut
A sophisticated Azifa salad featuring black lentils, toasted coconut flakes, and a zesty lemon-ginger dressing.
Ingredients
- 1 cup Black Lentils
- 0.5 small Red Onion
- 0.5 medium Green Bell Pepper
- 0.5 small Jalapeno Pepper
- 0.5 cup Toasted Coconut Flakes
- 0.25 cup Lemon Juice
- 1 tablespoon Ginger (grated)
- 0.25 cup Olive Oil
- 0.5 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the black lentils and cook in boiling water until tender but firm, about 20-25 minutes. Drain and let cool.
- 2Finely chop the red onion, green bell pepper, and jalapeno pepper.
- 3In a large bowl, combine the cooked lentils, chopped red onion, green bell pepper, and jalapeno pepper.
- 4In a separate small bowl, whisk together the lemon juice, grated ginger, olive oil, and salt.
- 5Pour the dressing over the salad and toss gently to combine.
- 6Sprinkle with toasted coconut flakes before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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