Lentil Salad with Fresh Herbs & Turmeric
Time
10 Min
Serves
4
Published June 5, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Lentil salad is a long time favourite of mine. This salad is very easy and quick to make. Fresh, healthy and delicious. Made with (canned) lentils, cucumber, cherry tomatoes, fresh herbs (I used parsley, basil, oregano and thyme) and an avocado oil/apple cider vinegar dressing. Put feta on top or don’t if you want to go entirely plant based.
I always recommend making your own salad dressings. They take like a minute to make and you don’t need any fancy ingredients. 99% of store bought salad dressings are made with crap ingredients like pro-inflammatory seed oils (usually canola or soybean oil) and sugar, among other things. I am not a fan. I’d rather make my own dressing where I can use healthier ingredients. I used avocado oil for this dressing but you could also use olive oil. I added a little turmeric for a little extra anti-inflammatory potential. Turmeric is a wonderful, natural detoxifier and pain fighter. I use it a lot in my recipes.
Add a protein and it could be a full meal.
I hope you enjoy this simple yet beautiful salad.
Gluten free, grain free, plant based, healthy carbs, no sugar or bad fats.
For other great salad ideas, check out these other recipes:
Roasted Cauliflower Caesar Salad
Colourful Salad with Turmeric Italian Dressing
Beef Fajita Salad with Roasted Poblano Dressing
Why you will LOVE this Lentil Salad with fresh herbs & turmeric
- A simple salad that is incredibly nutrient dense! Your cells will thank you
- A super delicious, HEALTHY lunch or dinner idea.
- Add a protein to make it a meal.
- The salad dressing is easy, inexpensive and super healthy. No cheap, inflammatory seed oils here.
- You will save money not buying s*$tty factory made salad dressing. Don’t eat that garbage, especially if you have health concerns. It’s not good for you.
- Gluten free, grain free, sugar free, no refined carbs or oils
How to Store this Lentil Salad?
Store leftovers in a tight glass container. Must be refrigerated. Should be eaten within a 2-3 days for best taste. Store extra salad dressing in a mason jar in the fridge. Consume within 7 days.
Lentil Salad with Fresh Herbs and Turmeric
Equipment
-
1 large bowl
Ingredients
- 1 can lentils 540 mL
- 1 cucumber diced
- 1.25 cups cherry tomatoes 225 g container
- 1 cup mixed fresh herbs I used: 1/2 cup parsley, 1/4 cup basil, 2 tbsp thyme, 2 tbsp oregano
- 1/4 cup avocado oil
- 1/4 cup apple cider vinegar
- 1/4 tsp sea salt and pepper
- 1/2 cup feta cheese optional
- 1/2 tsp turmeric
Instructions
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In a large bowl, add lentils, cucumbers, tomatoes, herbs, feta cheese.
-
In a mason jar, add oil, vinegar, salt, pepper, turmeric. Shake to mix.
-
Pour dressing over salad. Mix with tongs.
Notes
Substitute olive oil for avocado oil.
Substitute white balsamic vinegar or white wine vinegar for apple cider vinegar.
Use any combination of fresh herbs that you like.
Substitute chickpeas for lentils.
Omit cheese for plant-based salad.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.