Salads are the perfect meal or snack to whip up on the fly! This Crisp Lentil Salad is the perfect way to enjoy plant-based eating all year round! Plus, this protein packed salad can be served on its own or enjoyed with the Chili Cheese Pita Wedges (pinky promise, it’s delicious!)
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Why You Need this Fresh Lentil Salad
Do you ever go through those kicks where the standard romaine or green leaf lettuce just doesn’t cut it for you? Trust me, you aren’t alone!
That’s why I love making cold lentil salads like this! They are the perfect way to incorporate more veggies into your diet (something we all can use more of!) while satisfying and satiating you as well.
What You Need to Make Crisp Lentil Salad
Ingredient Swaps + Substitutions
- lentils: this recipe uses a brown lentil that holds well and provides an earthy flavor alongside the veggies, however a green lentil would also work well in this recipe too.
- veggies: my family prefers the combination of cucumbers, tomatoes, and artichoke hearts in here, but feel free to substitute your favorite vegetables like broccoli and snap peas
- Italian dressing: we make this with a d-i-y version of an Italian dressing, however you could also use your favorite vinaigrette in here as well
How to Make Cold Lentil Salad
First, if you are making your own dressing, start by whisking all the ingredients in one bowl. Then set aside.
Then, add the cooked and cooled lentils to a large bowl with the cut vegetables and diced onions. Pour the dressing over the top.
Gently mix all the ingredients together, then toss with chopped parsley.
Serve immediately or store in the fridge to serve later in the day.
Recipe Notes + Expert Tips
This recipe is pretty fool proof! Here are the key things to keep in mind when making this lentil salad.
- If you aren’t using a packaged cooked lentil you’ve picked up at the market, make sure you thoroughly drain and cool your cooked lentils from scratch WELL before making this salad. Having leftover water from cooked lentils will create a very soggy (and unpleasant) texture to the salad.
- When purchasing artichoke hearts, be sure to remove any of the tougher artichoke leaves before chopping them up to add to the salad.
- Baby cucumbers are the BEST for this salad. The thicker conventional cucumbers and even English cucumbers don’t work as well with the texture of the salad.
- Grape and/or cherry tomatoes are wonderful in here. Be sure to halve or quarter them depending on their size.
I also highly recommend making your own Italian dressing for this recipe!
Here’s what you need:
- 2 tablespoons extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 1/1 teaspoons lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Whisk together and voila, your dressing is ready to be tossed onto this beautiful fresh lentil and vegetable salad!
FAQs
It’s best to consume this within 2 days. While it will last up to 3 or 4 from a food safety perspective, it’s not as fresh and the taste and texture begin to fade.
I’m willing to bet you didn’t drain any excess liquid from your packaged lentils, or you had leftover residual water from making your own cooked lentils. You can pat the lentils dry with paper towels next time to ensure you don’t have extra moisture going into this recipe.
Shout out to my mom for this one! Sunflower seeds add BIG texture to this beauty, as will some crumbled feta if you don’t mind if this is vegetarian and not vegan.
Other Fresh Salad Recipes You May Like
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Crisp Lentil Salad
Ingredients
- 2 cups cooked brown lentils
- 1/2 cup chopped artichoke hearts
- 3 each baby cucumbers thinly sliced
- 1 cup halved cherry tomatoes
- 1/3 cup finely chopped purple onion
- 1/4 cup Italian dressing
- 2 tbsp chopped fresh parsley
Instructions
- Drain any excess liquid from packaged (or cooked and cooled) lentils, then pat dry.
- Add lentils to the bottom of a large bowl, then toss in the chopped produce. Drizzle dressing over the top and gently mix with a spatula until uniformly coated in dressing.
- Serve cold.
Notes
- If you aren’t using a packaged cooked lentil you’ve picked up at the market, make sure you thoroughly drain and cool your cooked lentils from scratch WELL before making this salad. Having leftover water from cooked lentils will create a very soggy (and unpleasant) texture to the salad.
- When purchasing artichoke hearts, be sure to remove any of the tougher artichoke leaves before chopping them up to add to the salad.
- Baby cucumbers are the BEST for this salad. The thicker conventional cucumbers and even English cucumbers don’t work as well with the texture of the salad.
- Grape and/or cherry tomatoes are wonderful in here. Be sure to halve or quarter them depending on their size.
- 2 tablespoons extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 1/1 teaspoons lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
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Laura @ Sprint 2 the Table says
I hear you on the June Gloom! It’s only my second summer here and I’m still shocked by all the grey! Love the idea to use chilled lentils in a salad – I bet the texture is fantastic!
Elizabeth Shaw says
THanks Laura! Yes mam- I am so on the lentil train right now!!
Fran @ G'day Souffle' says
Great interview with Kim- sounds like she has an ideal job. Love your salad, too!
Elizabeth Shaw says
Ah, thanks Fran! I appreciate that compliment so much!
Kim @ Jump, Jive & Kale! says
Thanks Fran! It is a pretty good one that I’ll keep as long as I can! 🙂
Kim @ Jump, Jive & Kale! says
I love the combination of lentils and couscous! This looks so delicious, healthy, and refreshing for summer. As soon as I get my stove back, this will be cooked up! 🙂
Elizabeth Shaw says
Ah thanks Kim! I hope your stove is almost back in motion for you!
Sonali Ruder- The Foodie Physician says
So great to learn more about Kim! I love lentils- this salad looks delicious and refreshing- perfect for summer!
Kim @ Jump, Jive & Kale! says
Thanks Sonali! I was so honored to be featured by Liz!
Elizabeth Shaw says
Thank you Sonali- Kim is a gem! I’ll gladly make this for you when you come visit 🙂
Cindy Kerschner says
I like the flavor lentils bring to the table. I have to try this soon!
Elizabeth Shaw says
Lentils are the best! I hope you make it Cindy!
Sara @sarahaasrdn.com says
I love lentils and I love this post! Great idea to do an interview. Bravo!
Elizabeth Shaw says
Thanks Sara- Kim is such a gem! I hope you check out her blog!