A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (5)
Lentil Salad (vegan)
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 19%
CARBS 26G36% OF CAL
9G FIBER7G SUGAR11G OTHER
FAT 16G50% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of cooked lentils, cucumber, tomatoes, and olives dressed in a bright lemon-mustard vinaigrette. Works as a light meal or side for potlucks.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked green lentils
- ½ cup diced cucumber
- ½ cup quartered cherry tomatoes
- ¼ cup sliced pitted kalamata olives
- 1/4 cup green onions (chopped)
- 2 tablespoons minced dill
- 2 tablespoons minced parsley
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons fresh squeezed lemon juice - optional
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 19%
CARBS 26G36% OF CAL
9G FIBER7G SUGAR11G OTHER
FAT 16G50% OF CAL
2G SAT14G UNSAT
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
- 532mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 31mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.