Lentil salad with Pesto Dressing
This Lentil Salad with Pesto Dressing is a vibrant combination of wholesome legumes, crunchy vegetables, aromatic herbs, and a creamy, zesty pesto that pulls it all together beautifully. Whether you’re serving it as a main dish, a lunchbox favorite, or a side for a summer gathering, this salad delivers freshness, texture, and nutrition in every bite.
Why You’ll Love This Lentil Salad with Pesto Dressing
This salad is everything we crave in a plant-based dish: protein-packed lentils, crisp cucumbers, juicy tomatoes, and fresh herbs like dill and parsley that brighten every bite. But the real star? A punchy pesto dressing made with spring onion, dill, garlic, and toasted pine nuts—rich, creamy, and fragrant without overpowering the other ingredients.
Ready in just 20 minutes and requiring minimal cooking (especially if you’re using canned lentils), this recipe is perfect for busy weeknights, make-ahead lunches, or fuss-free entertaining.
Ingredients you’ll need for Lentil salad with Pesto Dressing
Here’s what you’ll need to create this nutrient-rich salad:
For the Salad:
- 1 can brown or green lentils – Drained and rinsed. These form the hearty base of the salad.
- 1 small red onion – Finely chopped for a little zing and crunch.
- 1 handful chopped lettuce – Any variety you like; romaine, iceberg, butter, or mixed greens work well.
- 1 small cucumber – Diced for cool crunch and hydration.
- 1 tomato – Diced; cherry tomatoes halved would also work.
- 1/3 cup fresh dill – Adds bright, grassy flavor.
- 1/3 cup fresh parsley – Earthy and fresh; balances the richness of the pesto.
- 1/3 cup pumpkin seeds – For crunch and healthy fats.
For the Pesto Dressing:
- 1 handful spring onion – Mildly oniony and herbaceous.
- 1 handful fresh dill – Doubles down on the herby freshness.
- 1/3 cup toasted pine nuts – Add rich, buttery depth to the pesto.
- 2 garlic cloves – For that essential garlicky punch.
- 1/3 cup olive oil – Forms the rich base of the dressing.
- Salt to taste – Start small and adjust.
- Juice of ½ lemon – For brightness and balance.
- 2–3 tbsp water – To thin out the dressing as needed for a smooth pourable consistency
Variations and Add-Ins
This salad is endlessly adaptable. Here are some ideas to make it your own:
- Add Avocado: For extra creaminess and healthy fats.
- Use Roasted Veggies: Swap the fresh cucumber and tomato with roasted zucchini, sweet potatoes, or bell peppers for a more autumnal twist.
- Try Another Herb: Basil or mint can replace parsley or dill for a different herby dimension.
- Protein Boost: Add chickpeas, quinoa, or grilled tofu to up the protein content.
Serving Suggestions
This salad is wonderful on its own, but you can also pair it with:
- A slice of crusty sourdough for a heartier meal.
- Grilled tofu for extra protein.
- Stuffed into a pita or wrap for an easy portable lunch.
It’s also a great make-ahead option—just keep the pumpkin seeds separate until serving to maintain their crunch.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve after a few hours, making it a great meal prep option. If you’re prepping ahead, consider storing the dressing separately and tossing it with the salad just before serving.
Frequently Asked Questions: Lentil salad with Pesto Dressing
Can I use dried lentils instead of canned?
Yes! Use about ¾ cup of dried lentils. Rinse and cook them in boiling water for 15–20 minutes until tender but not mushy. Let them cool completely before using in the salad.
Can I make the pesto dressing in advance?
Absolutely. The dressing keeps well in the fridge for up to 4 days. Store it in a sealed jar or container and give it a good stir before using.
What’s the best substitute for pine nuts?
If you don’t have pine nuts or want a more budget-friendly option, try sunflower seeds, walnuts, or cashews. Toasting them first enhances their flavor.
Can I make this Lentil salad with Pesto Dressing without oil?
Yes, though the texture and flavor of the dressing will change. You can try replacing the oil with avocado or a few tablespoons of tahini and extra water to create a creamy emulsion.
Is this Lentil salad with Pesto Dressing gluten-free?
Yes! All ingredients in this recipe are naturally gluten-free. Just make sure your canned lentils and other add-ins are free from cross-contamination if you have celiac disease.
Can I add grains like quinoa or bulgur?
Definitely. Cooked grains like quinoa, farro, or bulgur can be stirred in to bulk up the salad and make it even more filling.
How spicy is this salad?
Not spicy at all. If you enjoy a bit of heat, consider blending in a small green chili or a pinch of red pepper flakes into the pesto.
Can I pack this salad for lunch?
Yes! It holds up well for packed lunches. Just store the dressing separately or add the lettuce and seeds right before eating for the best texture.
Check out more recipes:
Savory Chickpea Granola Clusters
Lentil salad with Pesto Dressing
Ingredients
For the salad:
- 1 can brown or green lentils drained and rinsed
- 1 small red onion finely chopped
- 1 handful chopped lettuce
- 1 small cucumber diced
- 1 tomato diced
- ⅓ cup fresh dill chopped
- ⅓ cup fresh parsley chopped
- ⅓ cup pumpkin seeds
For the Dressing:
- 1 handful spring onion
- 1 handful fresh dill
- ⅓ cup toasted pine nuts
- 2 cloves garlic
- ⅓ cup olive oil
- juice of ½ lemon
- salt to taste
- 2-3 tbsp water to thin the sauce
Instructions
- Dice the cucumber and tomato, chop the red onion and lettuce. Place in a large mixing bowl with the drained lentils.
- In a blender or food processor, combine spring onion, dill, pine nuts, garlic, olive oil, lemon juice, and a pinch of salt. Blend until smooth, adding water as needed to reach your desired consistency.
- Add the chopped parsley and dill to the salad bowl. Pour over the pesto dressing and toss gently to coat everything evenly.
- Sprinkle pumpkin seeds on top just before serving for a nutty crunch. Enjoy!
