Protein, veggies, and a side of summer. This is a refreshing salad that will fill you up and nourish you. And bonus–it makes quite a bit, making for super easy leftovers! I HIGHLY recommend tossing in some feta at the end, but wanted to keep the recipe itself vegan-friendly.


1.5 cups dry green or brown lentils (or 4.5 cups pre-cooked lentils)*

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tbsp maple syrup

1 tbsp dijon mustard

2 garlic cloves, minced

2.5 teaspoons sea salt

1 English cucumber, diced

1 large red onion, diced

1 red bell pepper, diced

3 celery stalks, diced

1 cup raisins, optional

Feta, optional

*Trader Joe’s sells pre-cooked lentils making this recipe a snap to pull together.


1: To cook the lentils, combine 1.5 cups of lentils with 4.5 cups water. Bring to a boil in a sauce pan, and then cover. Cook until tender (about 20 minutes). Set aside to cool completely.

2: To prepare the dressing, mix the oil, vinegar, mustard, syrup, garlic, and sea salt.

3: Dice all the produce: cucumbers, onion, bell pepper, and celery.

4: Combine all the ingredients in a large bowl and toss in dressing.