Lemon Lentil Salad

1ASAP lentil salad.jpg

Amazing Appetizers!

For the Salad:
1 pound green lentils (recommended: Sabarot)
2 scallions, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts (optional)
2 teaspoons lemon zest (from about 2 lemons)

1/3 cup fresh lemon juice (from 1 to 2 lemons)
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.For the Vinaigrette:Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste. Pour the vinaigrette over the salad and toss well. Enjoy!