This Mediterranean lentil salad is luscious with tender and crunchy textures, made with fresh cherries for sweetness. With deliciousness similar to my chickpea salad or mango salad, this lentil salad is rich in protein and fiber and perfect for a picnic or potluck.
Lentils are versatile and easy to incorporate into meals, and green lentils are rich in proteins and high in fiber. Two nutrients that will keep you full for hours!
Adding cooked lentils to raw veggies creates a meal with high enzymes, minerals, vitamins, and polyphenols that are destroyed during cooking.
This salad recipe is kids friendly if you use baby cucumber and the heart of celery. Make sure to chop and dice the ingredients into small pieces.
Rich in protein, healthy fats, and fiber but less carbs, this lentil salad is ideal for a weight loss program.
Why you'll love this lentil salad
- It's satiating
- Easy to assemble.
- It holds well, making it perfect for a picnic.
- Perfect for meal prep.
- It's kids friendly.
Ingredients for making this lentil salad
- Cooked lentils: Preferably green lentils as they're high in protein.
- Sweet cherries: Taste the cherries before purchasing them. They take this salad to another level with a tart-sweet flavor.
- Baby or young cucumbers: Their skin is soft and tender to chew. I like smashing the cucumbers to loosen the fiber before chopping them.
- Celery stalk: For less fibrous stalks, get the inner/heart celery stalks. You'll find that they're tender and sweet.
- Cilantro: Either use only the leaves or chop the branches finely.
- Fresh basil: Basil oxidize very easily. Ideally, tear the leaves with your hands.
- Dry oregano: It adds a strong aromatic flavor. (optional)
- Olives: Get a mixture of black, red, and green olives to enjoy different aromatic notes. Go for seedless olives, especially if kids are eating this salad.
- Dijon mustard: Choose non sugared with less ingerdients possible!
- Olive oil: Whenever possible, go for cold-pressed oils.
- Sea salt: Just a small amount, as you've got sodium in olives, mustard, and vinegar.
- Lemon juice, balsamic vinegar, or soy sauce: Use one or the other to avoid too much acidity in the salad.
Whether you're looking for a simple healthy meal or a picnic salad, this lentil salad is pretty delicious. But don't just take my word for it. Try it yourself, then let me know what you think.
Looking forward to reading from you. Githu.
Try these unique and delicious lentil recipes.
Mediterranean lentil salad
Dijon dressing sauce
- ¼ teaspoon Dijon mustard with grains
- 2 tablespoon cold-pressed olive oil
- 2 tablespoon balsamic vinegar, or soy sauce, or lemon juice
- 2 cups cooked and cooled green lentils
- a handful of fresh cherries
- 2-3 baby or young cucumber
- 2 celery stalk (from the heart) with some leaves
- some cilantro
- a few fresh basil leaves
- 1 tablespoon dry oregano (optional)
- some salt (if need be)
- Add all the ingredients in a small jar with a lid. Shake vigorously, then set aside.
- Clean the veggies and cherries. Tap-dry them with a kitchen towel.
- Chop the cherries by working the knife alongside the seed.
- Place the cucumber on the chopping board and use your hard to smash it. Be careful not to hurt your hand. Dice the cucumber into small pieces.
- Dice the celery stalk together with the leaves.
- Chop the cilantro or use only leaves.
- Tear the basil leaves with your fingers.
- In a salad bowl, bring all the ingredients and pour the Dijon dressing.
- Use the salad spoons to toss the salad together. Taste and add salt if need be.
- Serve as it is or with rice/quinoa/animal protein.
- Only add salt at the end. Olives, mustard, and soy (if using) have salt, while balsamic has some amount of sodium.
- Ideally, cook the lentils the day before.