- 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
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.
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.
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