Incorporating lentils is an easy way to add bulk to any salad. Here, they soak up a creamy dressing and complement the fresh crunch of ribboned zucchini. Note that this recipe calls for cooked lentils, so be sure to have those ready to go.
Ingredients
- ⅓ cup almond meal
- 2 tablespoons lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 small clove garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 medium zucchini
- 1½ cups cooked lentils (or one 15-oz. can)
- 1 tomato, finely chopped
- 1 scallion (green onion), thinly sliced
Instructions
- For dressing, in a blender combine the first seven ingredients (through pepper) and ½ cup water. Cover and blend until smooth.
- Using a vegetable peeler, mandoline, or food processor, cut zucchini into ribbons. Transfer to a salad bowl. Add lentils, tomato, scallion, and dressing. Toss to coat. Serve immediately.
Nutritional Information:
Per serving (2 cups), 334 calories, 44 g carbohydrates, 20 g protein, 10.8 g total fat, 1 g saturated fat, 94 mg sodium, 17.2 g fiber, 10.4 g sugar
Note: Nutritional information is provided as an estimate only.
Easy to make and my husband really likes it. Will be making this again!
This is delicious. Added a tiny bit of tahini to the dressing. I will absolutely make this again.
Could I use corn meal or corn starch instead of almond meal?
What could I replace the almond meal with? I am allergic to almonds.
Medium firm or silken tofu would work.