Registered Dietitian Huma Chaudhry
Spring
Lentil
Salad
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This spring salad can bring a fresh and colorful touch to your spring menu. The vibrant green, yellow, and red veggies provide a dose of fiber along with the lentils that also provide a dose of plant proteins. Just 1 cup of lentils can provide about 18g of protein. Lentils are also great for preventing or managing heart disease due to the soluble fiber content. Adding a serving of lentils or legumes to a balanced diet can help lower cholesterol levels. Lentils are a great to toss into salads since they pair well with almost any vegetable. I tossed this salad in a simple honey mustard dressing which makes this salad even more crave-worthy. Grab the recipe for your next spring picnic!
Spring Lentil Salad Recipe
Servings: About 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 10 minutes
Author: Huma Naz
Salad Ingredients:
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1/2 cup lentils, cooked
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Spinach, 2 cups
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1 small bell pepper, chopped
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1 medium carrot, chopped
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1/2 cup broccoli, chopped
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1 small tomato, chopped
Salad Dressing:
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2 tbsp olive oil
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1/2 lemon, juiced
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1 tbsp. honey
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2 tbsp. honey mustard
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dash of salt, pepper, garlic powder or minced garlic, onion powder to taste
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water(1-2 tbsp.)
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1/3 cup. plain yogurt
Directions:
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Wash and drain lentils. You can cook them in vegetable broth for flavor or spices of your choice. I cooked them in 1 cup water for about 20 minutes or until lightly tender along with turmeric, chili powder, cumin seeds, and coriander powder.
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Layer all vegetables and cooked lentil into a salad bowl.
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Stir all dressing ingredients together in a bowl or mason jar. Adjust ingredients per taste. Drizzle over salad and toss to coat all ingredients.
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Optional- let the salad sit in the fridge for 20-30 minutes to let the dressing flavors soak in! Toss again before serving.
I'd love to see your recreations- Don't forget to tag
@adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!
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