Lentil Salad with Cucumber, Pickled Fennel, Red Onion + Minted Citrus Dill Dressing

I think we forget to really pause and enjoy the little things sometimes. We get so busy making PB&Js for the littles, meeting project deadlines, keeping the laundry done [or in my case, trying and failing miserably and using the couch as a stand-in dresser instead…] that we forget to take a moment to breathe, to create, to nourish ourselves.

It really does not take much, perhaps a little chopping here

Lentil Salad with Cucumber, Pickled Fennel, Red Onion + Minted Citrus Dill Dressing

and whisking there

and  before you know it, you have created a little taste of utopia, in no time at all.

Bliss comes in all forms, and is perfect for sharing with a friend, or enjoyed in a peaceful few moments alone, perhaps along with a glass of rosé, too.  The laundry can wait. Trust me.

This little bowl of happiness takes less than 20 minutes, and is so lovely, and light and good for the body and soul you may find yourself blessing your guests…or just yourself…with it quite often.

Lentil Salad with Cucumber, Pickled Fennel & Red Onion

and Minted Citrus Dill Dressing

Lentil Salad with Cucumber, Pickled Fennel, Red Onion + Minted Citrus Dill Dressing 2

For the salad, on a serving dish arrange:

1 pound prepared lentils [I purchase mine from Trader Joe’s in the produce aisle, so delicious]

1 english cucumber, halved lengthwise, seeds removed [use a spoon to scoop one end to the other] and sliced

handful baby tomatoes, halved

fresh arugula


For the pickling, in a saucepan bring to a simmer:

1/4 cup red wine vinegar

1/4 c water

tablespoon sugar

and pour over

1 fennel bulb, very very thinly sliced

1/2 red onion, thinly sliced,

let sit until ready to serve.


For the dressing, in a bowl whisk together:

1/4 cup citrus champagne vinegar [Another Trader Joe’s gem! OR use 1/3 cup champagne vinegar+a splash fresh orange juice]

1 tablespoon dijon mustard

squeeze fresh lemon juice

handful very finely minced fresh dill and mint leaves, reserve a bit for garnish

freshly cracked black pepper

sea salt

teaspoon sugar or agave

once blended, slowly pour in

1/4 c extra virgin olive oil

while whisking constantly and rapidly until incorporated.

Add the pickled fennel and red onion to the plated salad, and drizzle a little dressing over top.

Pour rosé. In fact, do this step first. And second. 

Garnish with reserved mint and dill and extra dressing if desired.

Smile. Breathe. Savour.


Life is beautiful, and delicious. Especially when made with love.

“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.” 
― Shauna NiequistBittersweet: Thoughts on Change, Grace, and Learning the Hard Way

Take care of you, so you can take care of everyone else.