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How to Make Lentil Salad

Today's salad recipe includes yellow lentils, fresh vegetables, canned tuna, spices, and herbs tossed evenly in a tangy mustard dressing. It's make-ahead friendly and tastes amazing.
  • prep TIME 15 mins
  • total TIME 15 mins
Course: Side DishCuisine: American
Keyword: how to make lentil salad, lentil salad, lentil salad recipe
Servings: 4 servings
Calories: 252 kcal

Ingredients (16)

  • 1 1/4 cups cooked lentils from 1 cup raw lentils
  • 3 oz low sodium canned light tuna
  • 2 large eggs hard-boiled
  • 4 oz cherry tomatoes halved
  • 4 oz cucumber seeds removed, sliced
  • 1 oz onion sliced into strips
  • 1 oz black olives halved
  • 0.25 oz Feta cheese crumbled
  • 2 tbsp parsley chopped, divided
  • 2 tbsp mint
  • 2 tbsp olive oil
  • 1/2 tsp traditional Dijon mustard
  • 1 tsp lemon juice
  • 1/2 tbsp honey
  • 1/2 tbsp apple cider vinegar
  • 1/4 tsp salt

INSTRUCTIONS

1

Make the dressing: Vigorously whisk together 2 tbsp olive oil, 1/2 tsp traditional Dijon mustard, 1 tsp lemon juice, 1/2 tbsp apple cider vinegar, 1/2 tbsp honey, 1 tbsp chopped parsley, and 1/4 tsp salt.

step 1 How to make lentil salad
2

Arrange 1 1/4 cups cooked lentils, 3 oz low sodium canned light tuna, 2 hard-boiled eggs, 4 oz cherry tomatoes, 4 oz cucumber, 1 oz onion, 1 oz black olives, and 0.25 oz crumbled Feta cheese on a plate.

step 2 How to make lentil salad
3

Drizzle the dressing over the salad. Toss well.

step 3 How to make lentil salad
4

Garnish with the remaining parsley and fresh mint. Enjoy.

step 4 How to make lentil salad

Nutrition

Serving: 1 serving | Calories: 252 kcal | Fat 14 g | Saturated Fat 3 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 8 g | Cholesterol 101 mg | Sodium 285 mg | Potassium 384 mg | Carbohydrate 18 g | Fiber 5 g | Sugar 5 g | Protein 15 g | Vitamin A 601 IU | Vitamin C 13 mg | Calcium 57 mg | Iron 3 mg