Spring Lentil Salad

3/4 cup dry brown or green lentils

3 oz. fresh baby arugula

1 cup pitted green olives, halved

4-6 green onions, thinly sliced

4 large radishes, thinly sliced

1/3 cup sunflower seeds

For dressing:

1/3 cup avocado oil

1/4 cup lemon juice

2 tsp. dijon mustard

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1. Begin by preparing lentils. Bring 3 cups water to a boil in a medium pot. Rinse and drain the lentils, picking over them to remove any debris. Add rinsed lentils to boiling water, and reduce heat to simmer. Cook lentils for about 20 minutes, until tender. Drain excess water, and set cooked lentils aside to cool.
2. Meanwhile, prepare the dressing by adding the avocado oil, lemon juice, dijon, salt, and pepper to a mason jar, and shaking vigorously to combine. (Or whisk ingredients together in a bowl.)
3. Once lentils are cooled, but still slightly warm, add them to a large bowl with the green olives, green onion, radishes, and sunflower seeds. Toss warm lentils with half of the dressing.
4. Add arugula on top of the lentil mixture, pour over remaining dressing, and toss gently to combine.
5. Serve at room temperature. Leftovers keep well in the refrigerator for 2-3 days.