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This spring salad can bring a fresh and colorful touch to your spring menu. The vibrant green, yellow, and red veggies provide a dose of fiber along with the lentils that also provide a dose of plant proteins.  Just 1 cup of lentils can provide about 18g of protein.  Lentils are also great for preventing or managing heart disease due to the soluble fiber content.  Adding a serving of lentils or legumes to a balanced diet can help lower cholesterol levels.  Lentils are a great to toss into salads since they pair well with almost any vegetable.  I tossed this salad in a simple honey mustard dressing which makes this salad even more crave-worthy.  Grab the recipe for your next spring picnic!

Spring Lentil Salad Recipe

Servings: About 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 10 minutes

Author: Huma Naz

Salad Ingredients

  • 1/2 cup lentils, cooked 

  • Spinach, 2 cups

  • 1 small bell pepper, chopped

  • 1 medium carrot, chopped

  • 1/2 cup broccoli, chopped

  • 1 small tomato, chopped 

Salad Dressing:

  • 2 tbsp olive oil

  • 1/2 lemon, juiced

  • 1 tbsp. honey

  • 2 tbsp. honey mustard

  • dash of salt, pepper, garlic powder or minced garlic, onion powder to taste

  • water(1-2 tbsp.)

  • 1/3 cup. plain yogurt


  1. Wash and drain lentils. You can cook them in vegetable broth for flavor or spices of your choice. I cooked them in 1 cup water for about 20 minutes or until lightly tender along with turmeric, chili powder, cumin seeds, and coriander powder.

  2. Layer all vegetables and cooked lentil into a salad bowl.

  3. Stir all dressing ingredients together in a bowl or mason jar. Adjust ingredients per taste. Drizzle over salad and toss to coat all ingredients. 

  4. Optional- let the salad sit in the fridge for 20-30 minutes to let the dressing flavors soak in! Toss again before serving.  


I'd love to see your recreations- Don't forget to tag
 @adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!
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