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  • Makes 4 cups
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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.

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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(5 from 1 votes)
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NessieJayModel4 months ago
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Could I use corn meal or corn starch instead of almond meal?

Tanya2 years ago
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What could I replace the almond meal with? I am allergic to almonds.

Nimisha Raja2 years 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 whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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