Healthy Mediterranean Lentil Salad with Lemon Vinaigrette
Servings: 4
Calories: 534kcal
Cost: $7
Forget wilted lettuce and sad toppings. This protein packed salad combines tender lentils with bright Mediterranean flavors, crunchy cucumber, sweet tomatoes and olives for real, lasting satisfaction.
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Equipment
- Chopping board and sharpe knife
- A fine-mesh strainer.
- A small jar with a lid or a whisk and bowl. For the vinaigrette. Shaking it in a jar emulsifies it faster and with less effort than whisking. A Mason jar works great.
Ingredients
- 1 can lentils
- 2 cups cherry tomatoes cut in half
- 2 lebanese cucumbers diced
- ¼ red onion finely diced
- 2 tbsp parsley finely chopped
- ½ cup Kalamata olives pitted and halved
DRESSING INGREDIENTS
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tbsp Dijon mustard
- small galic glove grated
- ¼ tsp salt
- ¼ black pepper
Instructions
- Pop all your dressing ingredients into a jar or small bowl and combine. Add to a large bowl.
- Drain and rinse your canned lentils and add them to the bowl with the dressing.
- Add all the other ingredients, chopped cucumbers, halved cherry tomatoes, finley diced onion, pitted and halved Kalamata olives and parsley.
- Mix altogether ensuring you get the dressing from the bottom to coat through all the salad.
- Serve it in a wide, shallow bowl so you can see all the colors. Top with extra a drizzle of olive oil, and a few torn mint leaves for an extra bit of va va va voom!
Nutrition
Serving: 4g | Calories: 534kcal | Carbohydrates: 74g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 448mg | Potassium: 1435mg | Fiber: 35g | Sugar: 7g | Vitamin A: 801IU | Vitamin C: 31mg | Calcium: 107mg | Iron: 9mg
