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Front view of a bowl of Fusion Lentil Salad with a blue towel in front of it, on a white background.
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Lentil Salad Recipe For Hot Summer Days

A delicious summer salad with lentils anc crisp, summer veggies.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: American, Mediterranean, Middle Eastern
Servings: 2 servings
Calories: 230kcal

Equipment

  • 1 Large mixing bowl

Ingredients

Salad

  • 2 cups shredded iceberg lettuce (or any greens you prefer)
  • 1 cup cooked brown lentils (chilled)
  • ½ cup halved cherry tomatoes
  • ½ cup diced cucumber
  • ¼ cup diced red onion
  • 1 tbsp. capers (or olives)

Dressing

  • 1 tbsp. coconut oil (melted and cooled enough to touch)
  • 1½ tbsp. fresh lemon juice
  • 1 tsp. apple cider vinegar
  • ½ tsp. Dijon mustard (no sugar added)
  • 1 pinch garlic granules (or garlic powder)
  • salt and pepper (to taste)

Instructions

  • In a large bowl, combine chilled lentils, tomatoes, cucumber, onion, and lettuce (leave out the lettuce if making ahead).
    Salad ingredients, unmixed, sitting in a mixing bowl.
  • In a small jar or bowl, whisk together all dressing ingredients until emulsified.
    Mixed dressing in a measuring cup. Overhead focus.
  • Pour dressing over lentil mixture and toss gently to coat.
    Adding dressing to a Fusion Lentil Salad in a mixing bowl.
  • Serve cold. Add lettuce just prior to serving.
    Closeup overhead view of a bowl of Fusion Lentil Salad on a white background.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 230kcal | Carbohydrates: 32g | Protein: 12g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 872mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1409IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 5mg