Description
A refreshing and nutrient-packed salad featuring lentils, lemon, and homemade pesto.
Ingredients
Scale
- 1 cup cooked lentils
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup pesto sauce
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, and basil.
- In a small bowl, whisk together the pesto, lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or proteins to the salad for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg