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In recent years, salads have surged in popularity as a go-to meal option for health-conscious individuals. They are not only versatile and easy to prepare, but also packed with essential nutrients. Salads can be a delightful way to incorporate a variety of vegetables and proteins into your diet, making them suitable for any occasion—whether it’s a quick lunch, a side dish for dinner, or a vibrant addition to a potluck.

Zucchini & Lentil Salad Bowls

Discover the vibrant and nutritious Zucchini & Lentil Salad Bowls, a perfect meal option for any occasion. This delightful dish combines protein-rich lentils with fresh zucchini and an array of colorful vegetables, making it both healthy and visually appealing. Enjoy its versatility as a quick lunch, side dish, or a potluck star. With simple preparation and delicious flavors, this salad is your new go-to for a satisfying and wholesome meal.
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 medium zucchinis, spiralized or thinly sliced

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 cup cucumber, diced

1 small red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Lemon wedges, for serving

Instructions
 

Cook the Lentils: In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed and drained lentils to the boiling water. Reduce the heat to a gentle simmer and cook the lentils for about 20-25 minutes, or until they are tender yet still hold their shape, avoiding mushiness. Once cooked, drain them in a colander and allow them to cool slightly.

    Prepare the Vegetables: While the lentils are cooking, prepare the other vegetables. If you haven’t already, spiralize the zucchinis or slice them into very thin rounds. Next, dice the red bell pepper and cucumber, and finely chop the red onion. Lastly, halve the cherry tomatoes and place them in a large mixing bowl.

      Make the Dressing: In a separate small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, dried oregano, and a pinch of salt and pepper. Continue whisking until the dressing is well combined and emulsified. Taste the dressing and adjust the seasoning if needed.

        Combine Ingredients: In the large bowl with the halved cherry tomatoes, add the cooked lentils, spiralized or sliced zucchini, diced bell pepper, cucumber, chopped red onion, and fresh parsley. Drizzle the prepared dressing over the salad and toss everything together gently until evenly coated.

          Serve: Divide the salad mixture into individual serving bowls. If desired, top each bowl with crumbled feta cheese for added flavor and creaminess. Garnish with lemon wedges on the side, allowing each person to squeeze fresh lemon juice over their salad just before eating for a bright finish.

            Chill or Enjoy Immediately: This vibrant salad can be served right away but is also perfect for making ahead of time. Allowing it to chill in the refrigerator for about an hour can enhance the flavors as they meld together. It’s an excellent option for meal prep!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                Presentation Tips: For a visually appealing presentation, serve in colorful bowls and consider garnishing with additional parsley or a sprinkle of sesame seeds for a nutty touch!