1 large Zucchini, washed, pat dry and chopped into ½ inch quarter pieces
1 c Lentils, cooked
¼ c Yellow Onion, slice thin
¼ c Kalamata Olives
¼ c Sunflower Seeds
5 Mint Leaves, washed and sliced into long thin pieces
3 Green Onions, washed, peeled and chopped small
2 tsp Oregano
2 tsp Dill
½ tsp Sea Salt
1 tsp Black Pepper
3 tbl Capers
2 cloves Garlic, minced
¼ c Orange Vinegar
In a large bowl add zucchini, onion, olives, green onions, toss to combine.
In a small bowl add, pepper, capers, olive oil, dill, oregano, pepper,
sea salt, garlic and orange vinegar, whisk to combine. Add 3 tbl to
salad, toss to combine.
Add Lentils, toss to combine.
Add Mint and Sunflower seeds. Toss and Serve
Note: make orange vinegar with ½ c apple cider vinegar to ¼ c orange
juice, whisk to combine. Use as needed