Lentil Power Salad (Vegan)

8-Week Summer Salad Series
Week 5 | Lentil Power Salad (Vegan)

A hearty, plant-based bowl packed with protein, crunch, and anti-inflammatory ingredients.

PROTEIN
2 cups cooked French green lentils

BASE
5 cups baby spinach
½ cup chopped celery
¼ cup diced red onion
½ cup shredded carrots

ADD-INS
¼ cup chopped walnuts
¼ cup chopped parsley

DRESSING
2 tbsp Dijon mustard
3 tbsp apple cider vinegar
3 tbsp olive oil
1 garlic clove, minced

DIRECTIONS

1. Cook the Lentils: Prepare French green lentils until tender but firm. Drain and let cool.

2. Build the Base: In a large bowl, layer spinach, celery, red onion, and carrots.

3. Add the Goods: Stir in lentils, chopped walnuts, and parsley for protein and texture.

4. Make the Dressing: Whisk together Dijon mustard, apple cider vinegar, olive oil, and garlic until well combined.

5. Assemble & Serve: Toss everything together with the dressing. Serve chilled or at room temperature.