Description
This lentil pomegranate salad is vibrant, flavorful, and packed with beets, herbs, and juicy pomegranate seeds. A healthy, protein-rich salad perfect for meal prep. Can also be served with tortilla chips for a festive appetizer dip. Vegan and Gluten-free.
Ingredients
Units
Scale
- 3 cups cooked lentils (black caviar or french green)
- 1 1/2 cups cooked beets, peeled, very small diced
- 1 cup pomegranate seeds
- 1 cup chopped cilantro (or flat-leaf parsley, tender stems ok)
- 1/2 cup finely diced red onion
- optional - 1/2 a jalapeno, very finely diced
- 1/3 cup olive oil
- 1 lime, both zest and juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon salt
- Optional additions: diced avocado (or feta crumbles)
Serve over a bed of greens, or with Corn chips or Tortilla Chips for scooping.
Instructions
- Place first 6 ingredients in a medium bowl and toss to mix.
- Add olive oil, lime juice and zest, spices and salt.
- Stir to combine and allow this to sit 10 minutes for the salt to soak into the lentils.
- Adjust salt and lime.
- Add the optional feta or avocado right before serving.
Notes
Serve as a side dish, a hearty salad over a bed of dressed arugula, or a dip with corn or tortilla chips. ( Toss arugula with olive oil, lemon or lime juice, salt and pepper).
Leftovers (without avocado) will keep for up to 4 days in an airtight container in the refrigerator.
Salad can be made ahead- wait until serving to mix in the the herbs, avocado and dressing.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 407
- Sugar: 13.6 g
- Sodium: 484.2 mg
- Fat: 20 g
- Saturated Fat: 2.8 g
- Carbohydrates: 46.8 g
- Fiber: 15.8 g
- Protein: 15.5 g
- Cholesterol: 0 mg