Lentil Salad with Lemon Vinaigrette

2 comments

Last Updated on June 22, 2023

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

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.

lentil salad

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 1 1/2 cooked brown lentils or
    a 15.5 oz can

  • 2 2 persian cucumbers, diced

  • 1 cup 1 grape tomatoes, diced

  • 1 1 avocado, diced

  • 3 3 radishes, sliced

  • 1/4 1/4 red onion, diced

  • 1 cup 1 walnuts, chopped

  • 1/2 cup 1/2 parsley, chopped

  • 1/2 cup 1/2 crumbled feta cheese

  • Lemon Vinaigrette
  • 1/4 cup 1/4 olive oil

  • Juice from 1 lemon

  • 1 tsp 1 lemon zest

  • 1 clove 1 garlic, crushed

  • 1 tsp 1 honey

  • 1 tsp 1 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!

2 Comments

  1. 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!

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