Lentil Salad with Radishes and Feta

Soak the lentils in water for about 2 hours. Then cook them in fresh water with some of the salt for about 10 minutes until soft. Drain the cooked lentils and let them cool completely.

For the dressing, whisk olive oil, honey, Dijon mustard, the remaining salt, and a pinch of pepper until smooth in a small bowl.

Place the salad mix in a large bowl. Dice the avocado, slice the radishes thinly, and add them to the salad along with the cooled lentils. Crumble the feta cheese over it or cut it into small cubes.