Go Back
–+ servings
Lemon Balsamic Lentil Salad

Lemon Balsamic Lentil Salad: A Fresh Spring Delight

Enjoy this vibrant Lemon Balsamic Lentil Salad that is packed with nourishing flavors and fresh ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 5 cups spinach can be substituted with kale or arugula
  • 2 cups lentils use canned for quicker preparation or substitute with chickpeas
  • 1 cup carrots diced for crunch and color
  • 1 cup cucumbers diced for crunch and color
  • 1 cup tomatoes diced for crunch and color
For the Dressing
  • 1 each lemon juice fresh squeezed is preferable
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 3 tablespoons olive oil extra virgin for the best flavor
  • 1 teaspoon honey or maple syrup can omit for a lower-sugar version
  • to taste salt
  • to taste pepper
Optional Add-Ins
  • 1 each avocado for creaminess
  • 1/2 cup feta cheese omit for dairy-free option
  • 1 cup chickpeas canned and rinsed

Equipment

  • salad bowl
  • salad spinner
  • Whisk
  • pan

Method
 

Step‑by‑Step Instructions
  1. Prepare the Greens: Wash the spinach and dry thoroughly. Tear or chop into bite-sized pieces and place in a large bowl.
  2. Cook the Lentils: Rinse dry lentils and cook for about 20-25 minutes or use canned lentils, drain and rinse them.
  3. Chop the Vegetables: Dice cucumbers, slice carrots, and chop tomatoes into bite-sized pieces. Add to the bowl with greens.
  4. Mix the Ingredients: Combine spinach, lentils, and chopped vegetables in a large bowl.
  5. Prepare the Dressing: Whisk together lemon juice, balsamic vinegar, olive oil, honey, salt, and pepper.
  6. Assemble the Salad: Drizzle dressing over the salad and toss gently to coat.
  7. Serve and Enjoy: Serve immediately or chill for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 500mgFiber: 9gSugar: 3gVitamin A: 2500IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Store the salad in an airtight container for up to 2 days. Keep dressing separate to maintain texture.

Tried this recipe?

Let us know how it was!