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Lentil Salad with Cucumber

Lentil salad with cucumber, red onion, dates and parsley couldn’t be easier or more delicious. It’s crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.

This is a great salad to enjoy on it’s own or pair with heartier main dishes like my Dijon Baked Salmon, Crispy Baked Chicken Thighs or Grilled Chicken Souvlaki.

Lentil salad with cucumber, red onion, dates and parsley couldn't be easier or more delicious. It's crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.

Lentil Salad

This lentil salad recipe was a bit of a throw-together recipe that turned out far more fabulous than I initially thought it would be. I had lentils in my fridge leftover from my How to Cook Lentils post and was debating what to make with them. I also had cucumber, red onion, Medjool dates and parsley and within 10 minutes this salad instantly came together.

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Lentil salads are a staple in Mediterranean cuisine and this particular lentil salad reminded me of my recent travels to Israel. It’s definitely something I would have found on the menu in a happening Tel Aviv restaurant. Travel is always a big influence and inspiration on my recipes.

Which Lentils to Use?

I described some of the texture differences of lentils once they’re cooked on my Lentils post. But for this salad you want to use green lentils or Lentils de Puy (French Lentils). They’ll stay firm and hold their shape without going mushy being tossed around in this salad.

Lentil salad with cucumber, red onion, dates and parsley couldn't be easier or more delicious. It's crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.

How to Make Lentil Salad

The beauty of the lentil salad recipe is how quickly it comes together. You could even cook the lentils the night before and let them cool overnight in the fridge, then whip this up fast the next day. Here’s how you make it:

  • Cook the lentils and let them cool
  • Finely dice the cucumber, red onion and dates
  • Finely chop the parsley
  • Drizzle the Lemon Vinaigrette dressing on top and toss

Lentil salad with cucumber, red onion, dates and parsley couldn't be easier or more delicious. It's crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.

Lentil Salad Tips

  • If you plan to meal prep this salad I recommend slightly undercooking your lentils. I usually cook my lentils for 20 minutes. And that’s fine if I plan to eat this salad immediately and all in one day. But if it sits overnight or for a few days, the lentils will absorb the dressing and soften further. So cooking a a couple minutes less is recommended.
  • When you dice the cucumber, red onion and dates try to keep everything in a very small dice about the same size.
  • This is a sweeter lentil salad due to the Medjool dates. If you’d like it less sweet, just use less dates. It’s also a great salad for using up dates that may have dried out a bit in your pantry as they’ll be easier to dice and will soften up again in the salad.

For More Healthy Salad Recipes

Lentil salad with cucumber, red onion, dates and parsley couldn't be easier or more delicious. It's crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.
5 from 3 votes
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Lentil Salad with Cucumber

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 serving
Author: Lisa Bryan
Lentil salad with cucumber, red onion, dates and parsley couldn't be easier or more delicious. It's crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.
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Ingredients

  • 1 cup lentils
  • 4 cups water
  • 1 bay leaf
  • 1 piece kombu (approx 3-4 inches)
  • 1 large cucumber finely diced
  • 1/2 red onion finely diced
  • 1 cup Medjool dates finely diced
  • 1 small bunch flat leaf parsley
  • 1 recipe Lemon Vinaigrette (I use half in this recipe)

Instructions

  • Rinse the lentils and inspect them to remove any bad lentils or debris. 
  • In a medium saucepan, add the lentils, water, bay leaf and kombu. Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.
  • Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley. 
  • Drizzle the lemon vinaigrette on top and toss to combine.

Lisa's Tips

Nutrition

Calories: 261.2kcal, Carbohydrates: 45.9g, Protein: 9.1g, Fat: 6.5g, Saturated Fat: 0.9g, Fiber: 6.5g, Sugar: 21.1g
Course: Salad
Cuisine: Mediterranean
Keyword: lentil recipe, lentil salad, lentils
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6 comments on “Lentil Salad with Cucumber”

  1. Hallo from Germany,

    I really love your mealprep-style and doing mit myself in busy Werks working shifts.

    This recipy ist so delicious I just love it. The Kids i work with (with psychological) conditions live it as Well and that will mean something👍👍👍

    Thanks for All those awesome informations and recepies. Im getting to a healthier me😍

    Wishing you all the best😀

    Sandra

  2. I made this tonight to go with a mediterranean chicken dish. It was fantastic, a huge hit! Sadly I got a bit distracted and over cooked the lentils, they were a bit mushy, but it was still very good. Wonderful flavors and textures. Thank you.

    • Ah, I know how easy it is to get distracted in the kitchen! ;) Hopefully the lentils will come out a bit better next time, but I’m happy you loved the flavors and simplicity of it!

  3. We make this salad a lot in Turkey! It’s amazing how different cultures and cuisines have so much in common. My mom also puts balsamic vinegar in it, a little bit changes the taste so much! 

    • That’s wonderful! And yes, love how prevalent these lentil salad recipes are in the Middle East and Mediterranean. I’m sure balsamic would be a delicious addition. Thanks for sharing!