Easy Cold Lentil Salad with Cilantro Curry Vinaigrette
This is our favorite cold lentil salad recipe because it’s easy to make, full of nutrients, and bursting with bold, bright flavors! It's packed with fiber, protein, and tossed with our favorite cilantro curry vinaigrette.
Ingredients
Lentil Salad
- 1 pound pre-cooked lentils we use store-bought steamed lentils
- 1 cup diced carrots about 2 carrots
- 1 cup diced cucumbers about 2 to 3 Persian cucumbers
- 1 diced yellow, orange, or red bell pepper diced (about 1 cup)
- ¼ red onion diced
- 1 avocado diced
- Cilantro chopped (for garnish)
Cilantro Curry Vinaigrette
- 1 cup cilantro
- ⅓ cup olive oil
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup (use maple syrup to keep this vegan)
- 1 tsp spicy brown mustard
- 1 tsp curry powder
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Add the dressing ingredients to a high sided container and blend with an immersion blender until smooth. Alternatively, you can blend everything in a regular blender.1 cup cilantro, ⅓ cup olive oil, 2 tbsp lime juice, 1 tbsp apple cider vinegar, 1 tbsp honey or maple syrup, 1 tsp spicy brown mustard, 1 tsp curry powder, ½ tsp sea salt, ¼ tsp black pepper
- In a large bowl, add the lentils, carrots, cucumber, bell peppers, red onion, and avocado.1 pound pre-cooked lentils, 1 cup diced carrots, 1 cup diced cucumbers, 1 diced yellow, orange, or red bell pepper, ¼ red onion, 1 avocado
- Pour the dressing over the salad and mix gently to combine.
- Garnish with extra cilantro.Cilantro
Notes
If making ahead of time, dice the avocado and mix it in right before serving so that it doesn't turn brown.