Greek Lentil Salad complements any meal! This tasty salad has plant-based protein, complex carbohydrates, and fresh flavours.
INGREDIENT
– 1 cup uncooked lentil– 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 crumble– ½ cup fresh parsley choppedDressing:– 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 lentils in a large pot per package instructions. Cooking times vary by lentil type and brand.
Step 1
After cooking, drain the lentils into a colander or fine mesh strainer, run cold water over them, and let them cool to room temperature.
Step 2
Cook the lentils ahead of time and refrigerate until salad time. Mix the dressing ingredients in a small bowl or measuring cup and reserve.
Step 3
In a large bowl, combine cooked and cooled lentils, chopped cucumbers, cherry tomatoes, red onion, sun-dried tomatoes, and feta cheese.
Step 4
Mix in the dressing until well combined. Serve lentil salad with your main entrée and enjoy!