Description
A fresh, protein-packed lentil and parsley salad that’s quick to make and perfect for a healthy meal. This salad combines cooked lentils with fresh vegetables and a zesty lemon-olive oil dressing, delivering vibrant flavors and a nutritious boost in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 cup cooked lentils
- 1 cup chopped fresh parsley
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup red onion, finely chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked lentils, chopped parsley, diced cucumber, diced tomatoes, and finely chopped red onion until evenly distributed.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well blended to create a light, tangy dressing.
- Toss Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Serve: Enjoy the salad chilled or at room temperature for a fresh and satisfying meal.
Notes
- Use fresh, well-cooked lentils to ensure tenderness and flavor.
- Adjust salt and pepper to taste depending on your preference.
- This salad can be stored in the refrigerator for up to 2 days.
- Add feta cheese or nuts for extra texture and flavor if desired.
- Perfect for meal prep and quick lunches.
