Black Lentil & Strawberry Salad

It tastes better if it looks good. Do you agree with me? I’m not saying that a poor quality meal will taste good if it looks good, but food presentation definitely adds up to the overall experience. Bright colours and different textures are fun to look at, though colourful ingredients shouldn’t be used for this reason only. Don’t think too hard: experiment with various ingredients and find the best tasting combos. Some of them might even be quite unexpected as well as eye-catching.


I feel like this black lentil & strawberry salad is a great example of how good can tasty meals look.

Hands on time: 15 minutes   |   Total time: 35 minutes   |   Makes 2 servings   |   1 cup - 250ml


½ cup dry black lentils, cooked (al dente)

a generous handful of nuts & seeds: chopped almonds, pine nuts, sesame+poppy+pumpkin seeds

½ pomegranate

100 g of fresh spinach

6-8 medium fresh strawberries, sliced

1 large avocado

a bit of sweet pepper

micro greens

balsamic vinegar, honey & olive oil for dressing


Cook lentils until they’re ‘al dente’ – cooked but firm, not mushy. Wash under cold running water, drain well and set aside. Toast nuts & seeds on a dry pan until browned, set aside to cool. In the meantime, cut spinach into strips, slice some strawberries and avocado. Chop the sweet pepper. Place spinach on a large plate or bowl, top with lentils, strawberries, sweet pepper, pomegranate, toasted nuts & seeds, avocado, micro greens.

Prepare the dressing: mix extra virgin olive oil with balsamic vinegar, honey, a bit of salt & pepper. Adjust sweetness/tartness to your liking by adding more honey or vinegar. Stir quickly with a spoon to thicken the dressing, drizzle over salad, toss a little and serve.