This is one of those salads that tastes sensational as is, but should you wish you can split the servings down a little and add more protein from fish or chicken etc. If the other salads in the image are also making you drool then read on to find the recipes!
This recipe is gluten-free, dairy-free, sugar-free and vegan and serves 4 as a side.
Greek Lentil Salad
1 cup cooked lentils (approx 1x 400g tin organic lentils rinsed and drained)
1 punnet (250g) cherry tomatoes, quartered
½ small bunch basil, leaves picked and shredded
¼ small bunch mint, leaves picked and shredded
1 Llebanese cucumber, diced
1. Place lentils, cherry tomatoes, basil, mint and cucumber together in a large bowl and toss gently.
2. Whisk together dressing ingredients in a small bowl.
3. Add dressing to the main salad ingredients and toss.
4. Season with sea salt and black pepper and serve.
Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.
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