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  • Prep-time: / Ready In:
  • Makes 8 cups

This fresh green bowl is packed with fiber and nutrients to power you through your day. Save time chopping broccoli florets by using purchased riced broccoli, which is available fresh in some markets.

Green Lentil Spoon Salad


  • ½ cup lemon juice
  • ¼ cup white wine vinegar
  • 2 tablespoons pure maple syrup
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups chopped fresh broccoli or riced broccoli
  • 2 cups cooked green French lentils
  • 1 cup thinly sliced celery
  • ½ cup chopped fresh Italian parsley
  • ½ cup chopped fresh mint
  • ½ cup sliced scallions
  • ¼ cup chopped fresh dill
  • 1 small fresh jalapeño chile, seeded and chopped
  • 2 cups spring microgreens or baby greens
  • 1 medium avocado, halved, seeded, peeled, and chopped
  • 2 tablespoons toasted pepitas


  1. In a large bowl whisk together lemon juice, vinegar, maple syrup, salt, and black pepper. Add the next eight ingredients (through jalapeño). Toss to combine. Cover and chill 1 to 8 hours, stirring once or twice.
  2. Just before serving, stir in microgreens and avocado. Sprinkle with pepitas.

Comments (8)

(4.75 from 4 votes)
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Nessie1 month ago
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I am going to make this for a large group of people. What side dish would you recommend?

SYLVIA ANCONA1 month ago
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Cathy1 month ago
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Looks delicious! Would there be a good sub for broccoli? I’m not the biggest fan of raw broccoli.

Megan3 weeks ago
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You could blanch the broccoli. Boil it for just a couple of minutes, then put it in ice water. It stops the cooking process, keeps it kinda crunchy, kinda soft, and keeps the beautiful bright green color.

Sue1 month ago
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Fantastic salad!!! Bright, fresh, cool….and even cooler that I’m eating salad with a spoon! Use a food processor to chop the broccoli perfectly. Don’t miss this one, it’s amazing.

Olwyn1 month ago
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This is fabulous! Made it for supper and it was devoured. Wonderful to have a lentil salad with no oil! This is going to be regular salad for us!

Sue1 month ago
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Ditto! It’s what’s for lunch all week, and perhaps even breakfast. So good!

Shaylen1 month ago
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AMAZING. I’m not oil free, just oil conscientious, and some savory recipes without a fat source in its sauce I find not as good—this is NOT one of them. Can’t believe how good this is. Even non vegan family members love this. Tastes like something fancy, expensive, and delicious you’d buy from someplace fancy and expensive only it’s healthier than what you’d buy. I make it even healthier by using a mix of broccoli and kale microgreens instead of spring greens, very mild flavor. I also use black heirloom pumpkin seeds that I toast (do NOT skip the toasted pepitas, toasted is so important for this salad) which are not only especially delicious, but the color makes the salad even more beautiful.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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