Lentil Salad with Cucumber, Radish, Feta, and Mint
Easy, healthy, colorful, and delicious.
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
Calories: 491kcal (25%)Carbohydrates: 70g (23%)Protein: 32g (64%)Fat: 10g (15%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 13mg (4%)Sodium: 180mg (8%)Potassium: 1280mg (37%)Fiber: 34g (142%)Sugar: 5g (6%)Vitamin A: 1156IU (23%)Vitamin C: 21mg (25%)Calcium: 178mg (18%)Iron: 9mg (50%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
