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Lentil Salad with Fresh Herbs and Turmeric

Today we're making a classic lentil salad with cucumber, cherry tomatoes and feta with fresh herbs and a touch of turmeric to give the salad a light golden colour.
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Course: dinner, lunch, Salad
Cuisine: American
Keyword: healthy salad, lentil salad, salad
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 220kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

  • 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

It's ok to omit turmeric if you don't like it or don't have it. 
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

Calories: 220kcal | Carbohydrates: 19.3g | Protein: 8.4g | Fat: 12.4g | Saturated Fat: 2.8g | Sodium: 490.4mg | Potassium: 166.4mg | Fiber: 5.1g | Sugar: 2.6g