Yield: 3
Zucchini and Lentil Salad with Creamy Turmeric Dressing
Incorporating lentils is an easy way to add bulk to any salad. Here, they soak up a creamy dressing and complement the fresh crunch of ribboned zucchini. Note that this recipe calls for cooked lentils, so be sure to have those ready to go.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1/3 cup almond meal
- 2 tbsp lemon juice
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1 clove garlic, minced
- salt and pepper to taste
- 2 medium zucchini
- 1.5 cups lentils, cooked or canned
- 1 tomato, finely chopped
- 1 scallion, thinly sliced
Instructions
- For dressing, in a blender combine the first seven ingredients (through pepper) and ½ cup water. Cover and blend until smooth.
- Using a vegetable peeler, mandoline, or food processor, cut zucchini into ribbons. Transfer to a salad bowl. Add lentils, tomato, scallion, and dressing. Toss to coat. Serve immediately.
Nutrition Information:
Yield:
3Serving Size:
1 gramsAmount Per Serving: Calories: 446Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 1.3gSodium: 20mgCarbohydrates: 68gFiber: 33gSugar: 7gProtein: 30g
