1-Rinse your lentils – Start by placing 1 cup of dried lentils in a fine-mesh strainer and rinse them thoroughly under cold running water. Pick through and discard any debris or shriveled lentils.

2-Cook the lentils – Transfer the rinsed lentils to a medium saucepan and add enough lightly-salted water to cover them by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.

3-Test for doneness – Cook according to package directions, typically 15-25 minutes, checking occasionally. The lentils should be tender but still firm with a slight resistance when bitten (al dente). If using du Puy lentils, which I highly recommend for salads as they hold their shape beautifully, they may take closer to 20-25 minutes.

4-Cool immediately – Once the lentils reach the perfect texture, pour them into a fine-mesh strainer and rinse thoroughly under cold running water until completely chilled. This stops the cooking process and preserves the ideal texture. Drain well.

5-Prepare the mango – Peel your large mango and cut the flesh away from the pit. Dice into bite-sized pieces, about 1/2 inch cubes. The sweetness of perfectly ripe mango is what makes this salad so special, so take your time to select and prepare it carefully.

6-Dice the avocado – Cut your avocado in half, remove the pit, and scoop out the flesh. Dice it into similar-sized pieces as the mango. To prevent browning, you can toss the avocado with a little lime juice if you’re not assembling the salad immediately.

7-Chop the vegetables and herbs – Finely dice half a medium red onion. Wash and chop 1 cup of fresh baby spinach and 1 cup of fresh mint. The mint adds a wonderful freshness that complements the mango beautifully.

8-Prepare the almonds – Chop 2/3 cup of almonds. For extra flavor, you can toast them lightly in a dry skillet over medium heat for 2-3 minutes until fragrant, then let them cool completely.

9- In a small bowl or jar, combine 2 tablespoons of olive oil, 1/2 teaspoon ground coriander, and 1/2 teaspoon ground cumin.

10- Add the juice of 1 whole lime (about 2 tablespoons) and 2 tablespoons of chopped fresh cilantro.

11- Whisk vigorously or shake the jar until all ingredients are well combined. The spices will add depth while the lime provides the perfect zesty counterpoint to the sweet mango.

12- In a large bowl, combine the drained and cooled lentils, diced avocado, diced mango, finely diced red onion, chopped spinach, chopped mint, chopped almonds, and crumbled feta cheese.

13- Drizzle your prepared dressing over the salad ingredients.

14- Using large spoons or salad tongs, toss gently to coat everything evenly. Be careful not to mash the avocado or mango as you toss.

15- Season generously with fine sea salt and freshly-ground black pepper to taste. The salt is particularly important here as it helps bring out all the individual flavors and unite them into a cohesive dish.

16- Serve immediately for the best texture and flavor. The salad is lovely on its own or accompanied by grilled chicken, fish, or some warm crusty bread.