Lentil, Cucumber and Tomato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, protein-packed salad of cooked lentils, fresh cucumber, tomato, and red onion tossed with lemon vinaigrette and scattered with herbs. Refreshing and satisfying as a summer meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked French green lentils (about 1 cup dry)
- 2 cucumbers (peeled and chopped into quarters)
- 1 pint cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh squeezed lemon juice (juice of approximately 2 lemons)
- 2 tablespoons distilled white vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 4 ounces feta cheese (I use vegan feta to make it dairy-free)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 376mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 127mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.