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  • Prep-time: / Ready In:
  • Makes 4 cups
  • print/save recipe

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.

zucchini lentil salad

By Darshana Thacker Wendel,

Ingredients

  • ⅓ cup almond meal
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 1 small clove garlic, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 medium zucchini
  • 1½ cups cooked lentils (or one 15-oz. can)
  • 1 tomato, finely chopped
  • 1 scallion (green onion), thinly sliced

Instructions

  1. For dressing, in a blender combine the first seven ingredients (through pepper) and ½ cup water. Cover and blend until smooth.
  2. 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.
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NessieJayModel3 weeks ago
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Could I use corn meal or corn starch instead of almond meal?

Tanya1 year ago
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What could I replace the almond meal with? I am allergic to almonds.

Nimisha Raja1 year ago
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Medium firm or silken tofu would work.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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