Serves 1
Directions
- 1In a mixing bowl, combine the dijon mustard, lemon juice, extra virgin olive oil, salt, and black pepper, then whisk until emulsified.
- 2Add the cooked lentils, peas, chopped cucumber, and fresh parsley into the bowl.
- 3Toss the ingredients together until evenly coated with the dressing.
Ingredients
- 1 cup cooked lentils
- 1/2 cup peas
- 1/2 whole cucumber, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp dijon mustard
- 1/2 whole lemon juice
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
Equipment
mixing bowlspoon
Tips
- Letting the salad marinate in the fridge for a day allows the acid to slightly pickle the cucumbers and improves the overall flavor.
Related recipes
Non-Toxic Weed Killer
Salad
Roasted Beet Salad with Pistachios
Italian · Salad
Macaroni Salad
Italian · Salad
Pipirrana
Spanish · Salad
Summer Potato Salad
Salad
Dill Pickle Protein Pasta Salad
Greek · Salad
Thai-Inspired Pasta Salad
Thai · Salad
Mexican Inspired Roasted Elote Cucumber Salad
Mexican · Salad
Pineapple Cucumber Salad
Greek · Salad
Tex-Mex Chopped Chicken Salad
Mexican · Salad35m
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Gochujang Chicken Thighs
Korean · Salad