Lentil Salad with Tahini Dressing
This Lentil Salad with Tahini Dressing is chock-full of tons of superfoods, like kale, garlic, cucumber and almonds, and of course lentils! Lentils lower cholesterol, support heart health, promote weight loss, and are a great source of fiber, iron and protein. This salad is filling and hearty, while satisfying any cravings for something fresh, green and nutritious!
My Lentil Salad recipe is unlike any others I’ve made, and it’s the only lentil-based salad recipe I’ve created (so far) but man, is it good! The tahini dressing is perfect for this salad, as well, and of course you could use another kind of dressing with it, but once you try this one, I highly doubt you’ll feel the need to try out other dressings with this!
This salad will stay fresh in the refrigerator for a couple of days, but it’ll probably be finished off way before then! I love that this recipe is served cold, although it does have some satisfying bulk to it and will keep you full. It’s wonderful for any type of gatherings or a potluck, and people will surely be asking you for the recipe!
Lentils: Lentils are part of the legume family, so it’s similar to a bean! There are many types of lentils, mostly distinguishable by their varying colors and textures. I typically choose green lentils to cook with; they are firmer and hold their shape well when cooked, making them ideal for recipes such as salads.
Kale: Kale enhances the fresh taste and feel of this Lentil Salad, and provides some leafy greens! Preparing kale by massaging it with lemon juice helps tenderize the leaves so they’re not so chewy, and also releases their flavor.
Cucumber: Cucumber adds to the freshness and crunch of this salad, and with its mild taste, you can add extra cucumber if you’d like to allow it to really stand out! Cucumbers also have a high water content, so they’re super hydrating and good for you!
Tomatoes: Incorporating tomatoes brings a bit more moisture to the salad and enhances the nutritional profile of this dish, with the many vitamins, minerals and antioxidants like lycopene that they contain, which is great for heart health.
Red Onion: I often use white or yellow onions, which are sweeter and less assertive, especially when enjoying them uncooked, such as in salads. However, with the many flavors of the different vegetables, the dates and the almonds, as well as the creamy tahini dressing that this is tossed in, using red onions instead is not overpowering. That extra boldness is even welcomed to a dish that has so many vibrant taste and texture components!
Carrots: Carrots are such an easy and affordable addition to any salad, and they really do have so much to offer with their delicious taste, their texture contrast, and their nutritional profile; boosting high levels of beta-carotene, fiber, and many vitamins.
Garlic: Using just one minced clove of fresh garlic is plenty for an entire batch of this Lentil Salad. Beyond the obviously aromatic and culinary appeal, garlic boosts various health benefits, including immune-boosting properties and potential heart health benefits.
Dates: I love including a sweet component to many of my savory dishes, including fruits like dates, apples or blueberries in my salads. (Check out my Quinoa Salad here, which has fresh blueberries in it!) All I can say is don’t knock it until you’ve tried it! Dates add an almost caramel-like flavor and a satisfying chewiness, contrasting with the many crunchy vegetables in this recipe.
Almonds: Almonds add so much to this salad, and their nutty flavor complements the tahini dressing beautifully. Their flavor and texture really stands out, and you’ll appreciate the difference that this simple ingredient can make! Almonds are also rich in healthy fats, protein, and fiber, offering satiety and sustained energy.
Tahini Dressing: The homemade tahini dressing that coats this salad is made with a tahini base of course, and lemon juice, maple syrup, Dijon mustard, salt and pepper. It’s a simple recipe that is actually very versatile and you can use with many different types of salads! Tahini-based dressings are a refreshing change from the typical thick, creamy dressings or vinaigrettes. You may want to make a bit extra to save some in the refrigerator for other uses later on!
Ingredients
(Makes about 4 servings)
1 C lentils, measured uncooked
Salad Ingredients
3 large kale leaves
1 C diced cucumber
1 C diced tomatoes
½ C grated carrots
⅓ C diced red onion
¼ C pitted and chopped dates
⅛ C sliced almonds
1 clove minced garlic
Salt and pepper to taste
Tahini Dressing Ingredients
1 C tahini
¾ C water
½ C lemon juice
⅛ C maple syrup
1 tsp Dijon mustard
½ tsp salt
⅛ tsp pepper
Instructions
1. Rinse the uncooked lentils, then add them to a pot with 3 C water over high heat on the stove. Once boiling, turn the heat to low and cover, allowing them to simmer for about 15 minutes or until they’re tender but not mushy. Drain any excess water and set aside in a large mixing bowl that you will add the rest of your salad to. Allowing the lentils time to cool is helpful but not necessary.
2. Make tahini dressing by combining all dressing ingredients in a blender and blending until very smooth, adding more water as needed to reach a thin consistency. Transfer to a jar or other food storage container and keep in the refrigerator until your salad is done.
3. Rinse and tear kale leaves from their stems. Either tear or chop the leaves into bite-sized pieces and place in a separate large bowl. Pour a couple tablespoons of lemon juice on the kale and massage it with your hands until soft. Add a generous amount of salt and pepper and toss together.
4. Add the kale to the bowl with the lentils, along with the cucumber, tomato, onion, carrots, garlic and dates. Add the sliced almonds also and toss everything together well.
5. Retrieve your tahini dressing from the refrigerator and drizzle your desired amount (not all of it!) on top of the salad.
6. Mix the dressing with the salad until everything is incorporated. Keep chilled in the refrigerator until ready to serve.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
