Cherry Tomato Salad with Lentils
8-ingredient Cherry Tomato Salad with Lentils comes together in under 15 minutes. It's budget-friendly, flavorful, and rich in plant-based protein.
Servings: 3 people
Calories: 352kcal
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 large garlic clove pressed or minced
- Salt and freshly ground black pepper to taste
- Dash of crushed red pepper flakes (optional)
- 10 ounces grape or cherry tomatoes halved
- 1 cup cooked French lentils or green or brown lentils
- ½ medium red onion thinly sliced
- ¼ cup chopped basil or cilantro, or both
- 1 medium avocado
Instructions
- Whisk the olive oil, lemon juice, garlic, salt, pepper, and crushed red pepper in a small bowl. Set aside.
- Transfer the tomatoes, lentils, and red onion to a salad mixing bowl. Add the dressing, and fresh herbs and toss to combine. Add avocado for serving and mix to incorporate.
Notes
-
- Cook the lentils until al dente. Do not overcook them or the salad with be watery. Or use pre-cooked lentil to save time. Rinse and drain them before using.
- Store cherry and grape tomatoes on the counter until fully ripe. You can refrigerate fully ripe tomatoes to preserve their shelf life, but bring them back to room temperature before making this cherry tomato salad.
- To reduce the sharpness of the red onion, soak the cut onion in water for 10 minutes before adding it to the salad.
- Storage: Refrigerate any remaining Cherry Tomato Salad with Lentils for up to 3 days. Add avocado for serving.
Nutrition
Calories: 352kcal | Carbohydrates: 29g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 18mg | Potassium: 874mg | Fiber: 12g | Sugar: 5g | Vitamin A: 673IU | Vitamin C: 37mg | Calcium: 44mg | Iron: 4mg
