Hypoallergenic Cookbook: Zucchini and Lentil Summer Salad

This recipe comes from our upcoming hypoallergenic meal plan. It is free of any shellfish, dairy, eggs, wheat/gluten, tree nuts, peanuts, and soy.

Zucchini and Lentil Summer Salad

Ingredients

• 8 zucchini
• 4 cups cherry tomatoes halved
• 4 cups cooked lentils
• ½ cup balsamic vinegar
• ½ cup extra virgin olive oil
• ½ a lemon juiced
• ¼ cup finely chopped onion
• salt and pepper to taste

Directions

1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Lightly salt the zucchini slices and place them in a colander to “sweat” for 30 minutes.
2. Bring a large pot of water to a boil. Add the zucchini and boil it for one minute. Drain and rinse immediately with cold water to stop the cooking process.
3. In a large mixing bowl, combine the pre-cooked lentils, tomatoes, vinegar, oil, lemon juice, onions, and zucchini until well coated. Chill for one hour then serve.

Serves 8-10