This salad packs a punch when it comes to heart health. Lentils are high in potassium which counters the bad effects of salt and lowers blood pressure. Bonus, just 1/2 cup of lentils contains almost one-third of the recommended daily fiber intake.
In a medium saucepan, bring 2 cups of water to boil and cook lentils per package instructions. Transfer cooked lentils to a baking sheet, arrange in an even layer and place in refrigerator to cool while chopping the other ingredients.
In a large bowl, combine cucumbers, red onion, sun dried tomatoes, parsley, and mint. Add cooled lentils. Toss ingredients until well combined.
To prepare the dressing, whisk together oil, lemon juice, Dijon mustard, garlic, and pepper in a small bowl until emulsified. Pour evenly over salad and toss again until all the ingredients are lightly coated with the dressing.
Top salad with optional chicken, salmon, and/or cheese.
Tip: With hearty ingredients and minimal dressing, this recipe is great for weekly meal prep. Simply prepare the salad as instructed ahead of time and store in the refrigerator for up to 4 days.
Servings 0