Easy Vegan Lentil Salad
This delicious lentil salad is packed with nutrients and easy to make. It's the perfect meal prep or potluck option. Gluten free, vegan, and can be made nut free!
Servings 4 servings
Ingredients
Salad
- 2 cups cooked brown or green lentils
- 6 carrots, shredded (I just pulse in a food processor)
- 3 ribs of celery, chopped
- 1 fennel diced
- ½ cup pitted and chopped dates a must! These add a lot of flavor
- ½ cup diced olives also adds great flavor. I’m not an olive fan, but it’s good in this salad- do it!
- ½ cup toasted and chopped walnuts pepitas or other nuts would be good too
- ¼ cup fresh mint chopped
Dressing
- ¼ cup olive oil
- ½ tablespoon garlic infused olive oil or some minced garlic
- 1 lemon, juiced
- 2 tablespoon balsamic vinegar
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- Salt to taste
Instructions
- Combine all salad ingredients together in a bowl and toss.
- Mix all dressing ingredients together in a small bowl or jar, adjusting as needed. You can always add a little more of the spices or any other ingredients to get a flavor you love.
- Dress the salad and enjoy! I like to serve this over some massaged kale or arugula for an extra nutrient boost.
- Salad will keep in the fridge for up to 5 days.