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.

By Shelli McConnell,


  • 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


  • 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.
  • Just before serving, stir in microgreens and avocado. Sprinkle with pepitas.

Comments (24)

(5 from 13 votes)

Recipe Rating

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Very interesting! I could not find fresh mint in the dead of winter at the grocery stores in the frigid north. My avocado was not ripe and I did not have pepitas. That said, I added a heaping tablespoon of dried mint to the dressing, used a can of organic brown lentils that I rinsed and drained well, and added two big handfuls of baby greens from a bag. Good as is!


I added some seedless red grapes cut in half for sweetness instead of maple syrup and it was perfect!

Kim Liebbe

Super yummy - this one's a keeper! Used date syrup, instead of maple (to taste) and spinach and arugula instead of microgreens.


How many dried lentils to make two cups?


I am answering my own question, it was 3/4 cup dry.

Nancy hogan

I wish you’d make easy to print so i don’t have to go back and keep my iPad on kitchen counter.

Megan Edwards

Hi Nancy, The print button is up at the top next to the cook time and recipe yield! There was a bug in the website that blocked access to the print button for a day or two but that's been resolved now, so you should be good to go. Let us know how the recipe turns out!


This was absolutely delicious. My husband and my neighbor both really like it. Neither are vegan. Will definitely make it again!


Yeah, the print link is broken from Site and IG.


Simple and tasty. Too sweet though, as written. Use much less maple syrup, maybe 2 teaspoons instead of tablespoons. Might also try balsamic glaze in lieu of the syrup.

Elaine Tsai

I just made this and it’s delicious. I loved everything about it especially the toasted pépitas which I think elevated the salad to another level. I will definitely make this again.

Euma Lastimoso

I can't wait to buy the ingredients and share this salad with family.

Seema singh

This recipe is heavenly delicious

Tamzin Ramsay

Absolutely fabulous recipe, i omitted the micro greens and dill as i did not have them, used brown lentils only waited an hour and served it, was a hit!


I am going to make this for a large group of people. What side dish would you recommend?




Looks delicious! Would there be a good sub for broccoli? I'm not the biggest fan of raw broccoli.


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.


Chopped cabbage, kale or cauliflower would be good


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.


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!


Ditto! It's what's for lunch all week, and perhaps even breakfast. So good!


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.


Avocado is high in fat - a cardiologist no no — so I had to give it up a year ago.

About the Author

Headshot of Shelli McConnell

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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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