Colorful Mediterranean Lentil Salad for a Fresh Crunch

This Lentil Salad is packed with Mediterranean flavors, fresh vegetables, and a zesty lemon vinaigrette, making it a nutritious and satisfying meal option.

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Prep Time 15

Cook Time 20

Cooling Time 15

Total Time 50

Course LUNCH

Cuisine Mediterranean

Servings servings

Calories 250 kcal

Equipment

medium saucepan
large bowl
spatula

Ingredients

For the Salad

1 cup Lentils small legumes, high in protein
1 piece Cucumber diced
1 piece Red Onion finely chopped
½ cup Medjool Dates chopped
¼ cup Flat Leaf Parsley chopped

For Cooking

4 cups Water for cooking lentils
1 piece Bay Leaf remove before assembling

For the Dressing

½ cup Lemon Vinaigrette extra for drizzling later

Instructions

Cooking Lentils

In a medium saucepan, combine lentils, water, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 16-20 minutes until tender.
Remove bay leaf and drain any excess water.

Cooling and Mixing

Transfer lentils to a large bowl and allow to cool to room temperature, or chill in the refrigerator for 10-15 minutes.
Add diced cucumber, chopped red onion, chopped Medjool dates, and chopped parsley to the bowl.
Fold ingredients together gently to combine.

Dressing

Drizzle half of the lemon vinaigrette over the salad and toss until evenly coated.

Serving

Serve immediately or chill in the refrigerator for an hour to deepen flavors.

Notes

This salad can last in the fridge for 4-5 days, and the flavors get better over time. Adjust ingredients based on availability.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 220mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Keyword Gluten-free, healthy, Lentil Salad, Meal Prep, Plant-Based, salad

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