Mediterranean lentil salad
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.
Servings: 3 people
Calories:
Cost: $10
Equipment
- kitchen knife
- Salad spoons
- small jar
Ingredients
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
Lentil salad
- 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)
Instructions
Dijon dressing
- Add all the ingredients in a small jar with a lid. Shake vigorously, then set aside.
Lentil salad
- 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.
Notes
- 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.