Lentil & Cucumber Salad Bowl
Lentil & Cucumber Salad Bowl is a plant-forward lunch made with lentils, cucumber, and red onion.
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Lentils are a slow-digesting carb rich in fiber and protein, which blunts the glucose rise - one of the steadiest lunches in the bag.
Ingredients
- •1 1/2 cups cooked lentils
- •1/2 cucumber, sliced
- •2 tbsp red onion, thinly sliced
- •8 kalamata olives, halved
- •juice of 1/2 lemon
- •handful salad greens
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
If starting from dried lentils, in water 20-25 min until tender, then drain and cool.
- 02
Toss lentils with cucumber, red onion, olives, and greens.
- 03
Dress with lemon juice and a drizzle of olive oil.
Dietitian’s notes
- →Cook the whole bag of lentils once (simmer 20-25 min) and keep them chilled for fast bowls all week.
- →Rinse the kalamata olives to trim some of the brine sodium.
Make it yours
Fold in a chopped hard-boiled egg.
Add a spoon of hummus on the side and a pinch of za'atar.
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