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

Servings: 4 servings

Calories: 252 kcal

Author: Tuyet Pham, Luna Regina

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

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.

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.

Drizzle the dressing over the salad. Toss well.

Garnish with the remaining parsley and fresh mint. Enjoy.

Nutrition