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+ servings

Spring Rainbow Salad


  • 2 tsp clarified butter (or coconut oil)
  • 2 large leeks, white parts only, sliced into thin circles
  • fine-grain sea salt
  • 6 - 8 cups salad greens
  • 1 cucumber, diced fine
  • 1 cup fresh cherries, pitted and halved (or ⅓ cup dried)
  • ½ cup black lentils, cooked
  • ½ cup walnuts, coarsely chopped, and toasted
  • 2 avocados, pitted and diced
  • ½ cup goat cheese, crumbled


  • Crisp the Leeks
  • In a large pan, heat the oil over medium heat
  • Add the leeks, along with a pinch of sea salt and cook, stirring infrequently to allow the edges to crisp (~ 6-8 minutes)
  • Remove from the heat and set aside to cool

  • Prepare the Salad
  • Wash and dry the greens
  • In a large salad bowl, add the greens, cucumber, cherries, lentils, half of the avocado, walnuts, and goat cheese. After the leeks have cooled, add them as well
  • Toss the salad with the dressing to taste.
  • Top the salad with the remaining avocado, and serve immediately