Lentil Salad with Lemon Vinaigrette

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

5 from 1 vote

Course: Salads

Servings

4-6

servings

Prep time

20

minutes

Cooking time

0

minutes

Total time

20

minutes

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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!