Lentil Salad with Cucumber, Radish, Feta, and Mint
Ingredients
- 1 can lentils 14-oz. rinsed and drained
- 2 cups baby arugula
- 1 English cucumber thinly sliced
- 3 radishes thinly sliced
- 1/2 cup parsley chopped
- 2 tablespoons fresh mint chopped
- 1/4 cup pumpkin seeds
- 2 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 oz. feta cheese crumbled
- sea salt and black pepper to taste
Instructions
- In a large serving bowl, combine lentils, arugula, cucumber, radishes, parsley, mint, and pumpkin seeds.
- Toss to combine and season with salt and pepper to taste.
- In a small jar, whisk together the apple cider vinegar, lemon juice, balsamic vinegar, and olive oil. Pour the dressing over the salad and toss to combine.
- Crumble the feta cheese on top of the salad and garnish with extra mint leaves, if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.