Easy Lentil Salad
User Reviews
5
Easy Lentil Salad
Description
Easy Lentil Salad layers cooked green lentils with fresh butterhead lettuce, spinach, arugula, diced cucumber, grated carrot, quartered cherry tomatoes, cooked beetroot, diced yellow bell pepper, halved olives, and diced avocado. The salad is finished with crumbled feta cheese and garnished with fresh parsley and cilantro. A dressing made from olive oil, lemon juice, Dijon mustard, salt, and pepper adds a bright, tangy note that ties the ingredients together.
The combination provides a pleasing variety of textures — tender lentils, crisp fresh greens, juicy vegetables, creamy avocado, and crumbly feta. The dressing adds brightness and a gentle bite from the mustard, complementing the salad's fresh and earthy flavors. This salad makes a versatile dish for lunch or a side salad with dinner.
For best flavor, lentils can be cooked in quality stock and dressed before use to enhance taste. If storing leftovers, keep dressing separate until serving to maintain the salad’s texture. Various fresh herbs can be substituted according to availability, and grated courgette can replace carrot for subtle variation.
Ingredients
- 45 g butterhead lettuce
- 45 g spinach
- 30 g arugula aka rocket
- 1 carrot grated
- 8 cherry tomato quartered
- 0.5 cucumber diced
- 5 g parsley fresh
- 5 g cilantro fresh
- 1 lemon (juice only)
- 3 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon Dijon mustard
- 1 red onion small; diced
- 3 beetroot diced, cooked
- 10 olive halved
- 30 g feta cheese crumbled
- 1 yellow bell pepper diced
- 1 avocado diced
- 265 g green lentils (drained weight)
Instructions
- Combine 3 tablespoon Olive oil, juice of 1 Lemon, 1 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper to make the dressing.
- Build the salad with 45 g Butterhead lettuce, 30 g Rocket (arugula), 45 g Spinach, 1 Red onion, 1 Carrot, 0.5 Cucumber, 8 Cherry tomatoes, 3 Cooked beetroot, 1 Avocado, 1 Yellow bell pepper and 10 Olives.
- Add 265 g Green lentils, dressing, 5 g Fresh coriander (cilantro) and 5 g Fresh parsley. Mix well.
- Serve topped with 30 g Feta (crumbled).
Notes
- Cook lentils in quality stock instead of water to enhance flavor.
- If using canned lentils, toss with dressing and let sit 30 minutes to improve taste.
- Store salad without dressing for a couple of days; add dressing just before serving to keep textures fresh.
- Use any leftover fresh herbs in the dressing for flexibility.
- Carrot can be swapped with grated courgette for a milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 470kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 7mg | 2% |
| Sodium | 378mg | 16% |
| Potassium | 1536mg | 33% |
| Fiber | 29g | 116% |
| Sugar | 10g | 20% |
| Vitamin A | 4795IU | 96% |
| Vitamin C | 99mg | 110% |
| Calcium | 158mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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