Mediterranean Lentil Salad
Ingredients
The Salad
-
1
cup
dry green lentils
-
1
unit
English cucumber, chopped
-
1
cup
cherry tomatoes, halved
-
½
unit
red onion, diced
-
½
cup
fresh mint, chopped
-
1
can
hearts of palm, chopped
The Dressing
-
⅓
cup
olive oil
-
2
unit
limes, juiced
-
2
cloves
garlic, mashed
-
1
tablespoon
Dijon mustard
-
1 ½
teaspoons
sea salt
-
1
teaspoon
ground black pepper
Instructions
- Rinse and drain the lentils, then add them to a saucepan with three cups of water and a pinch of sea salt.
- Bring the lentils to a boil, cover, reduce heat to low, and simmer for about 25 minutes.
- While the lentils simmer, wash and chop the cucumber, tomatoes, red onion, hearts of palm, and mint.
- In a separate bowl, whisk together all dressing ingredients and adjust salt and pepper as needed.
- Once the lentils are done, strain and rinse them with cold water to cool.
- Combine cooled lentils with the chopped vegetables in a large bowl.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or store in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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