A Lentil Salad Adventure with Feta Cheese and Garden-Fresh Veggies 🌿
This vibrant lentil salad is a burst of fresh, healthy flavors, combining crispy cucumber, zesty radishes, creamy feta, and hearty lentils. Tossed with a simple, tangy dressing, it's the perfect dish for picnics, brunches, or a refreshing lunch that satisfies both body and soul.
Equipment
- Large salad bowl
- Knife and cutting board
- Small jar or bowl for whisking dressing
Ingredients
Heart & Soul:
- 1 14-oz. can lentils, rinsed and drained
- 2 cups baby arugula
- 1 English cucumber thinly sliced
- 3 radishes thinly sliced
- ½ cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
- ¼ cup pumpkin seeds
Dress It Up:
- 2 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
Garnish & Glitz:
- 2 oz. feta cheese crumbled
- Sea salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine lentils, arugula, cucumber, radishes, parsley, mint, and pumpkin seeds.
- Season: Add a pinch of sea salt and freshly cracked black pepper to the salad ingredients.
- Make the Dressing: In a small jar, whisk together apple cider vinegar, lemon juice, balsamic vinegar, and olive oil until well combined.
- Dress the Salad: Pour the dressing over the salad and toss to coat evenly.
- Garnish: Crumble the feta cheese on top, and if desired, add extra mint leaves for garnish.
- Enjoy: Serve immediately and savor the fresh, flavorful bites!
Notes
- Feel free to add extra veggies like cherry tomatoes or bell peppers for more crunch and color.
- This salad can be made ahead and stored in the fridge for up to 2 days. Just add the dressing and feta right before serving for maximum freshness.
- For a vegan option, swap out the feta for a plant-based alternative or omit it altogether.
This lentil salad pairs wonderfully with grilled chicken or fish, or enjoy it as a light vegetarian main dish. Serve with a slice of crusty bread for a complete meal.