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an overhead view of lentil salad in a white bowl.
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Lentil Salad with Cucumber, Radish and Feta

An easy, healthy and delicious salad
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Servings 4
Calories 116kcal
Author anne lawton

Ingredients

  • 1 14 ounce can lentils rinsed and drained
  • 2 cups baby arugula
  • 1 English cucumber thinly sliced
  • 3 radishes thinly sliced
  • 1/2 cup parsley chopped
  • 2 tablespoons fresh mint chopped
  • 1/4 cup pumpkin seeds
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 ounces feta cheese crumbled

Instructions

  • In a large serving bowl, combine 1 14 ounce can lentils (drained), 2 cups baby arugula, 1 English cucumber (sliced thin), 3 radishes, 1/2 cup parsley, 2 tablespoons fresh mint, 1/4 cup pumpkin seeds.
  • In a small jar, whisk or shake together 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar. 1 tablespoon extra virgin olive oil
  • Crumble the feta cheese on top of the salad and garnish with extra mint leaves if desired.

Nutrition

Calories: 116kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 174mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 16mg | Calcium: 119mg | Iron: 1mg