Lentil Cucumber Salad with Lemon Dressing

Description

This refreshing Lentil Cucumber Salad is light, healthy, and full of vibrant flavors. Packed with protein-rich lentils, crisp cucumbers, red onions, herbs, and a bright lemon dressing, it makes a perfect side dish or a nutritious lunch. The sweet dried cranberries add a delicious burst of flavor in every bite.

Ingredients

For the Salad:

• 2 cups cooked lentils
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/3 cup dried cranberries
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

For the Lemon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the cooked lentils, cucumber, red onion, dried cranberries, parsley, and mint.
2. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Chill for 15–20 minutes before serving for the best flavor.
5. Serve cold or at room temperature.

Tips

• Add crumbled feta cheese for extra creaminess.
• Toss in chickpeas for even more protein.
• Store leftovers in the refrigerator for up to 3 days.

Q&A

Q: Can I use canned lentils?
A: Yes, canned lentils work great. Just rinse and drain them well before using.

Q: Is this salad vegan?
A: It can be vegan if you replace honey with maple syrup or agave.

Q: What type of lentils work best?
A: Green or brown lentils are best because they hold their shape well.

Q: Can I prepare this ahead of time?
A: Yes, it tastes even better after chilling for a few hours.

Q: What can I serve with this salad?
A: It pairs well with grilled chicken, fish, pita bread, or roasted vegetables.