This Pineapple Lentil Salad is the perfect lunch or side dish. Lentils mix with pineapple, avocado and chickpeas for one protein and flavor-filled meal!
Alright, alright it’s time for an official weekend recap+recipe. As you know, I spent Thursday-Saturday in New York City and returned home Sunday morning and to say it was wonderful would be an extreme understatement. So naturally, I’m going to recap while showing you photos of food because that’s what I do. Here goes!
Actually, let me back it up one sec. I was visiting my friend Shay who I met my freshman year of college because our dorm rooms were right next to one another. She moved to NYC a year and a half ago and a visit was long overdue. For my convenience, my old college roommate Richele happened to move into Shay’s apartment last weekend because she just moved to New York and Shay happened to have a spare bedroom. Thanks guys! So basically I got to spend the weekend with both of them and it was lovely.
Ok, now we will start with Friday, because we truthfully didn’t do much Thursday night.
Friday started with a really delicious almond milk latte (as every morning should start), followed by #PerrierLunchBreak party, a free event that Perrier was hosting at a local night club in the afternoon. There was a DJ and a disco ball and everyone received one free cocktail upon entrance. Not a shabby way to spend your lunch break if you ask me.
After THAT Shay and I just walked around the city—we walked all over and it was great. I’d only been to New York two other times, and both times were very tourist-y and mostly spent in Times Square. It was nice to walk around other parts of the city I’d never seen before. Friday before we met up with Richelle, Shay and I made a stop at the Whitney Museum to check out some art, and then enjoyed a $5 happy hour lychee martini. OHMYGAH, ’twas amazing. THENNN we met Richelle for dinner at Javelina and we nonmed on chips, guac, salsa, tacos, and quesadillas. Oh, and margaritas too. The night ended at the West 79th Street Boat Basin Cafe, a really cute restaurant/bar overlooking the Hudson River.
….and I just realized I have much more to recap (an entire day to be exact) and this post is already getting lengthy. How about I tell you about this lentil salad, and finish the recap tomorrow. Fair? Cool.
I don’t think I’ve mentioned it yet, but I’ve been falling majorly in love with lentils recently. For whatever reason, I tend to forget about them, but they’re SO GOOD and extremely versatile. I mean, clearly—they have to be if you can pair them with pineapple! When I went home a few weeks ago, my mom told me how to pick the perfect pineapple. HERE’S THE TRICK: The pineapple can’t be too yellow because if so it is too ripe, and it can’t be too green because if so then it isn’t ripe at all. Instead, it needs to be a good balance of green/yellow. Thennnnn you need to see if you can pull out one of them stems from the crown out easily or not. If it’s difficult, then the pineapple isn’t quite ready. If you’re able to pull one out without much effort, you’re good to go! Who knew?
So go on, pick that perfect pineapple, and add it to your lentils! I promise it’s good.
Pineapple Lentil SaladPrint Pin Rate
- 2 cups lentils
- 6 cups water
- 1 cup chickpeas
- 1 avocado
- 2 tbsp tomato diced
- 2 tbsp red onion diced
- 1/2 cup pineapple
- 1 tbsp cilantro
- Juice 1 lime
- Salt & pepper to taste
- Combine lentils and water in a saucepan and cook until lentils are soft.
- While lentils are cooking, mix chickpeas, tomato, onion, pineapple, and cilantro together; stir lentils in.
- Add avocado and stir so that it covers entire mixture.
- Add salt and pepper to taste.
Q: Are you a lentil lover? How many times have you been to New York? What is your favorite part of the city?
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