Lentil, Zucchini & Mint Salad
Created by ImPat on February 21, 2019
- Servings: 1
- Prep Time: 10m
- Cook Time: 0m
- Recipe #31491
Ingredients
- 1 zucchini, cut into ribbons using a vegetable peeler
- 1/2 lemon, juice of
- Salt, a pinch
- 150 grams brown lentils, tinned and drained
- Mint leaves, larger leaves chopped (large handful specified)
- Parsley, chopped (a small handful specified)
- 30 grams fetta, crumbled
- 2 tablespoon sunflower seeds, or seeds of choice
- LEMON DRESSING:-
- 1/2 lemon, zest and juice
- 1 teaspoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
How to Make
-
Step 1: Combine the zucchini, lemon juice and salt in a bowl and using your hands to massage the lemon juice into the zucchini and then add the remaining salad ingredients, then tip into your lunch box.
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Step 2: Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
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Step 3: Pour the dressing over the salad just before serving and toss well.
Nutritional Facts
- Serving Size: 1 (533.2 g)
- Calories 731.4
- Total Fat - 54.4 g
- Saturated Fat - 6.2 g
- Cholesterol - 0 mg
- Sodium - 949.6 mg
- Total Carbohydrate - 63.6 g
- Dietary Fiber - 11.9 g
- Sugars - 8.5 g
- Protein - 7.3 g
- Calcium - 110.8 mg
- Iron - 3.1 mg
- Vitamin C - 137.2 mg
- Thiamin - 0.3 mg