Beetroot Cucumber and Lentil Salad
A fresh, hearty and nourishing salad made with earthy beetroot, crisp cucumber, protein-rich lentils, and a creamy tahini lemon dressing. Perfect for a quick lunch or easy meal prep.
Ingredients
Salad
- 2 medium boiled beetroot chopped into cubes
- 1 small cucumber chopped into cubes
- 1 can green or brown lentils drained and rinsed
- 1 Handful fresh parsley chopped
- 1 handful greens arugula or spinach
- 1/3 cup pumpkin seeds
Dressing
- 2 tbsp tahini
- Juice of 1 lemon
- 1/2 tbsp mustard
- 1/2 tbsp maple syrup
- Salt to taste
- Garlic powder to taste
Instructions
- Chop beetroot and cucumber into bite-sized cubes. Drain and rinse lentils. Chop parsley.
- In a small bowl, whisk together tahini, lemon juice, mustard, maple syrup, salt, and garlic powder. Add a splash of water if needed to thin.
- In a large bowl, combine beetroot, cucumber, lentils, parsley, and greens.
- Pour over the dressing and toss gently until well combined.
- Top with pumpkin seeds just before serving.