Description
A bright and refreshing Lemon Pesto Lentil Salad combining protein-packed lentils with zesty lemon juice and flavorful pesto, tossed in olive oil for a light and nutritious meal or side dish that is quick to prepare and perfect served chilled.
Ingredients
Scale
Salad Ingredients
- 1 cup cooked lentils
- 1/4 cup pesto
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Combine Ingredients: In a medium bowl, add the cooked lentils, pesto, lemon juice, and olive oil. Season with salt and pepper to taste.
- Toss Salad: Gently toss all the ingredients together until the lentils are evenly coated with the pesto and lemon dressing.
- Chill and Serve: Serve the salad chilled for the best flavor, either immediately or after refrigerating for up to an hour.
Notes
- Use cooked lentils that are tender but not mushy for the best texture.
- You can prepare lentils ahead of time and keep them refrigerated to reduce prep time.
- Add chopped fresh herbs like parsley or basil for extra freshness.
- Optional: sprinkle toasted pine nuts or walnuts for added crunch.
- If vegan pesto is needed, use pesto without cheese or make your own with nuts, basil, garlic, lemon, and olive oil.
