Servings: 4 servings
Greek Lentil Salad
Greek Lentil Salad is the perfect side dish to any main dish! Loaded with fresh, delicious flavors, this yummy salad recipe is loaded with plant-based protein and complex carbohydrates.
Ingredients
- 1 cup uncooked lentils
- 1 small cucumber chopped (1.5 cups)
- 1 cup cherry tomatoes halved
- 2/3 cup red onion finely chopped
- 1 cup sun-dried tomatoes drained
- 2/3 cup feta cheese crumbles
- ½ cup fresh parsley chopped
Dressing:
- 2 Tbsp avocado oil
- Zest of one lemon
- 2 Tbsp fresh lemon juice
- 1 Tbsp dijon mustard
- 1 small clove garlic minced
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Cook the lentils according to the package instructions in a large pot. Cook times vary depending on the type of lentils and the brand. Once the lentils are cooked, drain them into a colander or fine mesh strainer, run cold running water over them, and set them aside to cool to room temperature. You can also cook your lentils ahead of time and refrigerate them until you're ready to prepare the whole salad.
- Mix the dressing ingredients together in a small bowl or measuring cup and set aside until ready to use.
- Add all of the salad ingredients to a large bowl (cooked and cooled lentils, chopped cucumbers, cherry tomatoes, red onion, sun-dried tomatoes and feta cheese).
- Pour in the dressing and toss everything together until well-combined.
- Serve lentil salad with your main entrée and enjoy!
Notes
Store leftover lentil salad in an airtight container in the refrigerator for up to 1 week.
This Greek Lentil Salad recipe is even more flavorful the next day and the following 2-3 days! For this reason, don't worry about making it a few days in advance.
Nutrition
Serving: 1Serving (of 4), Calories: 257kcal, Carbohydrates: 28g, Protein: 12g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 17mg, Sodium: 693mg, Fiber: 7g, Sugar: 8g