Lentil, Cucumber & Dill Salad
Lentil, Cucumber & Dill Salad
Rate this RecipeIngredients
- 2 cups baby spinach roughly chopped
- 800 g canned lentils drained & rinsed
- 2 lebanese cucumbers deseeded & sliced
- 1 red onion small, very finely chopped
- 1 cup dill roughly chopped
- 80 g feta cheese crumbled
- almonds toasted, chopped (optional)
Dressing
- 2 tablespoons extra virgin olive oil
- 1 lemon large, juice squeezed
- sea salt & cracked black pepper
Instructions
- For the dressing: Combine all the ingredients in a small bowl and season well.
- In a bowl, place the spinach, lentils, cucumber, onion, dill and feta. Toss together well. Drizzle over the dressing. Season well and toss once more. Sprinkle over some chopped almonds, if desired.
Nutrition
Calories: 154kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 18mgSodium: 251mgPotassium: 441mgFiber: 2gSugar: 3gVitamin A: 2561IUVitamin C: 33mgCalcium: 169mgIron: 2mg
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