Description
A fresh and colourful lentil salad, packed with veggies and plant-based protein. This is a very forgiving recipe, so feel free to customize it to your liking (add quinoa, pasta, etc.).
Ingredients
Scale
For the salad:
- 1 540mL/19oz can lentils, drained & rinsed
- 2 cups spinach or kale, chopped
- 1 cup red cabbage, chopped
- 1 cup cucumber, chopped
- 1 cup bell pepper, chopped
- 1 cup tomatoes, chopped (cherry or grape works best)
- 1/4 cup fresh cilantro or parsley, finely chopped
- 2–3 tbsp red or yellow onion, finely chopped
For the vinaigrette dressing:
- 1/4 cup oil (olive, canola, avocado, etc.)
- 1/4 cup vinegar (regular, white wine vinegar, apple cider vinegar)
- 1/2 tbsp Dijon mustard (or yellow mustard)
- 1 clove (1 tsp) garlic, minced
- dash of salt & pepper, to taste
Instructions
- Make the dressing: In a jar or dressing bottle, combine all the ingredients. Shake/mix well before using.
- Make the salad: In a large bowl, combine salad ingredients and dressing. Mix together until everything is coated with dressing.
- Ideally, refrigerate the salad before serving (it’s best served cold!).
- Store in an airtight container in the fridge for up to 4 days.
Notes
Feel free to add quinoa or pasta to this recipe to make it more filling.
Keywords: rainbow lentil salad
