Description
A refreshing, no-cook summer salad that combines chilled lentils with crisp iceberg lettuce, tomatoes, cucumbers, and a tangy coconut oil-lemon dressing. It’s light, satisfying, and perfect for hot days when you want a healthy, plant-based meal without heating up the kitchen.
Ingredients
- 2 cups shredded iceberg lettuce
- 1 cup cooked brown lentils, chilled
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1 tablespoon capers, drained
- 1 tablespoon coconut oil, melted and cooled
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1 pinch garlic granules
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large mixing bowl, combine chilled lentils, cherry tomatoes, cucumber, red onion, and capers. If preparing ahead, leave out the lettuce until ready to serve.
- In a small bowl or jar, whisk together melted coconut oil, lemon juice, apple cider vinegar, Dijon mustard, garlic granules, salt, and pepper until emulsified.
- Pour the dressing over the lentil mixture and toss gently until everything is evenly coated.
- Just before serving, add the shredded iceberg lettuce and toss lightly. Serve cold.
Notes
- Keep lettuce separate until ready to serve to preserve crunch.
- Use canned lentils for convenience—rinse and chill before using.
- Substitute olives for capers or add fresh herbs like mint or parsley.
- Make it oil-free by omitting coconut oil and increasing lemon juice slightly.
- Add avocado, bell pepper, or shredded carrots for extra nutrition and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 side serving
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
