I usually like to space out the variety of recipes I share, but with the arrival of spring, I can’t help but feature more spring greens in another salad. This Spring Lentil Salad is a wonderful and light meal for a lunch or dinner. It also stores well, making it a great meal prep option to make for the week, or an easy leftovers lunch.
This salad brings lovely combinations of textures and flavors to the table. Tender lentils, buttery olives, and crunchy arugula, radishes, and sunflower seeds, all coated in a light and bright lemon dressing. The flavors also blend and play off each other, with peppery arugula and radishes, briny olives, and tart citrus. I’ve never been a big fan of radishes, but this salad is changing my mind.
I also knew I hit a home run with this salad when my dad went back for seconds. Anytime someone goes back for seconds of a dish, that’s the ultimate compliment for me! (And in the life of a blogger and recipe developer, a sure sign of a winner!) So make this salad, serve it up with some crusty bread, and maybe a nice cold glass of white or rose wine, and enjoy the longer days and increasing warmth.
Original publication date: April 12, 2021
Tender lentils, buttery olives, and crunchy arugula, radishes, and sunflower seeds, all coated in a light and bright lemon dressing.
I invite you to try my seasonally-inspired,
plant-based recipes to create your own