Spinach and Lentil Salad with Lemon-Tahini Dressing
Spinach and Lentil Salad with Lemon-Tahini Dressing is a nutrient-packed and refreshing dish that combines the earthiness of lentils with the vibrant flavors of fresh vegetables and a creamy lemon-tahini dressing. The combination of textures and tastes creates a balanced and satisfying salad that’s both filling and full of wholesome ingredients.
INGREDIENTS
For Spinach and Lentil Salad:
- 2 cups cooked green or brown lentils, cooled
- 4 cups fresh baby spinach leaves
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted nuts or seeds (such as almonds, pumpkin seeds)
- Salt and pepper to taste
For Lemon-Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water (adjust for desired consistency)
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
INSTRUCTIONS
Spinach and Lentil Salad:
In a large bowl, combine the cooked lentils, fresh baby spinach leaves, diced red bell pepper, thinly sliced red onion, chopped fresh parsley or cilantro, crumbled feta cheese (if using), and toasted nuts or seeds.
Toss the salad ingredients gently to combine.
Season the salad with salt and pepper to taste.
Lemon-Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, ground cumin, salt, and pepper. Adjust the amount of water to achieve your desired dressing consistency.
Taste and adjust the seasonings if needed.
Assembling the Dish:
Drizzle the Lemon-Tahini Dressing over the Spinach and Lentil Salad.
Gently toss the salad to coat the ingredients with the dressing.
Serve the salad immediately, garnished with extra fresh parsley or cilantro if desired.
TIPS
Customize the salad by adding other vegetables or ingredients like cherry tomatoes, grated carrots, or avocado slices.
Feel free to use a different type of leafy green, such as arugula or mixed greens, instead of spinach.
If you don’t have tahini on hand, you can substitute it with another nut or seed butter.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal (excluding feta cheese)
- Protein: About 10-15g
- Carbohydrates: Around 30-35g
- Fat: Approximately 15-18g
