I'm now working full time as a freelance writer on health, fitness and nutrition. Go figure, I'm blogging less now than ever. Nevertheless, the job is ideal and allows me to both dust off my ambitions and help my oldest with his homework and play with my youngest between his naps. I am blessed.
In between marathon writing sessions in my home office evaluating the benefits of yoga versus aerobic exercise or the latest research on this or that nutrition advice, I enjoy frequent trips to the kitchen for a fresh cup of coffee or a quick lunch.
This is the easiest, most delectable entree salad I've ever had. I wish I could say it came to be of much contemplation and trial. But I have no time for either. It was just one of those meals that came dancing out of my refrigerator from the ingredients on hand. I suggest it for lunch or a side dish for dinner, especially a late-summer picnic dinner.
serves 2 entrees (or 4 side portions)
2 cups cooked, cooled lentils
2 tablespoons fresh mint, minced
2 ripe nectarines, diced
1/2 cucumber, peeled and diced
juice of 1 lime
ground black pepper
Toss the first five ingredients together then season to taste with sea salt and freshly-ground black pepper.