This fresh & flavorful lentil salad packs in a powerhouse of nutrients and is so easy to make. It’s tossed together in a zesty lemon vinaigrette, and is a delicious side dish to pair with any meal.
Lentil Salad
This color-packed salad is the perfect nourishing side dish to any meal. Its filled with feel-good ingredients like lentils, colorful veggies, avocado, walnuts & a simple lemon vinaigrette.
This lentil salad is a delicious way to pack in fiber, micronutrients, and heart-healthy fats and is an easy summer side dish to enjoy throughout the week.
I’m all about fresh, colorful salads during the warmer months, especially ones that last a couple of days. This lentil salad will stay fresh in the fridge for up to 3 days so it’s the perfect meal prep even if you’re cooking for yourself.
This recipe is also versatile and can be made completely plant-based if preferred. You can easily add in your favorite veggies to the mix to change things up!
What you’ll need for this lentil salad
- Brown lentils– I prefer buying canned or pre-steamed lentils to save cooking time
- Veggies & herbs : cucumbers, multicolored grape tomatoes, radishes, red onion & parsley
- Avocado– I always use semi-firm avocados in salad so that they hold their shape well
- Walnuts– for added crunch and heart-healthy fats
- Feta cheese– for added savory flavor
- Homemade lemon vinaigrette
This salad is delicious on its own, but can also be served as a side dish with salmon, chicken, tofu, or your favorite main course.
This salad is simple to make and has the best combination of flavors. I can’t wait for you guys to try it!
What to serve with your lentil salad:
Pistachio Walnut Crusted Salmon
Roasted Beet Pasta
Spinach and Feta Salmon Burgers
Lentil Salad with Lemon Vinaigrette
Ingredients
- 1 1/2 cups cooked brown lentils or a 15.5 oz can
- 2 persian cucumbers, diced
- 1 cup grape tomatoes, diced
- 1 avocado, diced
- 3 radishes, sliced
- 1/4 red onion, diced
- 1 cup walnuts, chopped
- 1/2 cup parsley, chopped
- 1/2 cup crumbled feta cheese
Lemon Vinaigrette
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tsp lemon zest
- 1 clove garlic, crushed
- 1 tsp honey
- 1 tsp dijon mustard
- Salt & pepper
Directions
- Add the lentils to a bowl with the chopped veggies, feta, walnuts and parsley.
- Add the dressing ingredients to a small bowl or jar and whisk well.
- Pour the dressing over the salad and toss to combine.
- Serve cold. Refrigerate for up to 3 days.
Basically what the title says! I can’t get enough of this recipe, there are so many variations you can make by adding other vegetables, nuts, or toppings!
I’m so happy to hear that! It’s one of my personal favorites, too 🙂
This is one of my favorite news recipes! It’s light and fresh, yet filling. I’ve made a variation of this for the last few weeks in a row. It’s fantastic for meal prep, and can work as a lunch to bring to work or a side with fish. It’s also really great with fresh mint. Thank you for such a great recipe!
Thank you, Lily! I agree- I love it as meal prep to let all the flavors absorb 🙂