Ingredients:

2. 5 cups steamed lentils (I love the Trader Joe’s steamed lentils in the refrigerated section)
4-5 ounces of crumbled goat cheese
2 Persian cucumbers
1 tbsp olive oil
Salt and pepper to taste

Bruschetta:

1 pint cherry tomatoes
1.5 Tablespoons minced red onion
2 cloves garlic
1 Tablespoon olive oil preferably extra virgin
1 Tablespoon balsamic vinegar
2 Tablespoons minced fresh basil
salt and pepper to taste

Make:

Make the bruschetta: Dice the tomatoes, mince the garlic, onion and basil. Mix together with olive oil, balsamic, salt and pepper. Mix well and store in glass container until ready to put salad together.
Dice the cucumber.
In a large mixing bowl, add the cucumbers, lentils, goat cheese and bruschetta - toss until well combined. Drizzle with olive oil and salt and pepper.

Enjoy by itself or build it out by layering on top of arugula and add avocado slices and a handful of tortilla chips for a satisfying crunch! Pro tip: I like to make the bruschetta the night before so the flavors really absorb into the tomatoes and it becomes a little saucy.