This mediterranean lentil chopped salad is going to be your new favorite summer salad recipe on repeat! It’s the perfect no cook recipe that can be made in under 15 minutes. Not only is it packed with flavor from fresh herbs and salty olives, it is super nutrient dense with lots of leafy greens and veggies, protein and fiber rich lentils and healthy fats from tahini (which is also a surprisingly good source of calcium btw!)
I love to chop up the ingredients in this mediterranean lentil salad really small so you get a spoonful of everything in each bite. I use a tahini dressing which can be whipped up in just a few minutes without a blender and it makes the salad rich and creamy with a kick of garlic. The addition of dill, parsley, olives and goat cheese are the perfect touch of saltiness and pack each bite with flavor.
Mediterranean Lentil Chopped Salad
Equipment
- 1 large mixing bowl
Ingredients
- 2 kale leaves de-stemmed and finely chopped
- handful of romaine or green leaf lettuce finely chopped
- 1/4 cup red onion diced small
- 1 Persian cucumber diced small
- 2 campari tomatoes diced small
- 1 cup lentils warmed up
- a few tbsp of goat or feta cheese I use the brand "Treeline" for dairy free
- kalamata olives chopped about 5 or 6 olives
- handful of fresh chopped dill and parsley
Single serve tahini dressing
- 2 heaping tbsp tahini
- 2 tbsp water
- 1 small clove garlic minced
- 2 tbsp lemon juice
- pinch of salt optional, to taste
Instructions
- 1. Finely slice the kale and lettuce and add it to a large mixing bowl. Pour about half of the tahini dressing onto the kale and massage the dressing into the greens. Add the rest of the salad ingredients and top with the rest of the tahini dressing to serve. This makes enough for 1 person for a dinner sized salad, or 2- 3 people for smaller side salads.
