Summer Lentil Salad

(vegan, gluten free)

This salad is light, fresh, and colourful – perfect for a hot summer day! I personally don’t measure out my vegetables or ingredients in this too precisely, so feel free to add as little or as much as you prefer. Enjoy!


(serves 4-6)

for the salad:

  • 1 540mL/19oz can lentils, drained and rinsed
  • 2 cups spinach or kale, chopped
  • 1 cup red cabbage, chopped
  • 1 cup cucumber, chopped
  • 1 cup bell pepper, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 red or yellow onion, minced
  • 1/4 cup fresh cilantro or parsley, minced

for the dressing:

  • 1/4 cup oil
  • 1/4 cup white wine vinegar or apple cider vinegar
  • 1/2 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tbsp water
  • dash of salt & pepper to taste


  1. To prepare dressing, in a jar or dressing bottle combine all ingredients. Shake/mix well before using.
  2. To prepare salad, in a large bowl combine salad ingredients and dressing, mix together.
  3. Ideally, refrigerate before serving and serve cold!

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