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Lentil Salad with Zucchini and Mint

Lentil, Zucchini, Mint Salad

This lentil salad with zucchini and mint is vegan and gluten-free, really easy and has fantastic fresh flavor. This is a great protein-rich lunch or dinner. 

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Tess Masters

Ingredients

  • 1/2 cup green lentils, rinsed
  • 3 medium zucchini
  • 1 cup firmly packed fresh mint leaves
  • 2 medium avocados
  • 1/4 cup extra-virgin olive oil
  • Juice of 4 limes, plus more to taste
  • 1/2 cup raw sunflower seeds
  • Celtic sea salt and freshly ground black pepper, to taste

Instructions

  1. Place the lentils in boiling water and allow them to boil for 10 minutes, then let them simmer for about 30 minutes until they’re soft, but not mushy. If there’s any water left in the pan, drain and then allow the lentils to cool.
  2. While the lentils cool, peel the zucchini into thin strips using a potato peeler. Pull the mint leaves off the stems and roughly chop them into pieces. Slice the avocado into bite-size chunks.
  3. Place the cooled lentils, zucchini strips, mint and avocado in a bowl and drizzle over the olive oil and lime juice. Mix well, season with salt and pepper to taste, then sprinkle in the sunflower seeds.

Recipe Notes

Excerpted from Deliciously Ella by Ella Woodward. Copyright © 2015 by Ella Woodward.  
Photo by Trent Lanz; styling by Alicia Buszczak