Fresh, nourishing & crunchy – this late summer lentil salad is a healthy and easy dish that fills you up more than just a regular salad. Lentils, which are high in plant protein, are satisfying and nutritious. But the late August zucchinis, corn, greens, herbs, capers and lingonberries all create a tasty combo and add crispiness. The tangy dressing gives this salad the final flavor bomb. Yum!

Lentil Salad With Crunchy Veggies & Herbs [Vegan]

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For the salad:

  • 1 cup beluga lentils, rinsed (uncooked)
  • 1 white (or green) zucchini
  • About 1 cup of chopped kale
  • 1 cup canned corn
  • About 1/2 cup of finely chopped parsley
  • About 1/4 cup of finely chopped celery leaves
  • A handful of chopped spring onions
  • 3 tablespoons chopped sun-dried tomatoes
  • 3 tablespoons capers
  • 3 tablespoons dried lingonberries (or 1/4 cup dried cranberries)
  • Avocado (for topping, optional)

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons  lemon juice
  • 2 teaspoon maple syrup (or agave)
  • 1 heaping teaspoon dijon mustard
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 clove, ground
  • 1/4 teaspoon black pepper


  1. Place the lentils into a pot and cover with 2 cups of water. Bring to boil and cook for 15 to 20 minutes until tender. Don’t overcook them! Lentils still should have a slight crisp.
  2. When the lentils are done, rinse them with cold water to cool and stir in 1/2 tsp salt. Let them sit while you prepare the rest of the salad.
  3. Prepare the dressing – place all the ingredients in a small bowl and stir well. Taste test and adjust it to your liking.
  4. Chop the zucchini in small, bite-size pieces and add to a big bowl. Add the rest of the salad ingredients and cooked lentils. Mix well. Add the dressing and give salad the final stir.
  5. Serve with thinly sliced avocado on the side.


Don't use canned lentils.

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