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Zucchini & Lentil Salad Bowls are not just a meal; they are a celebration of wholesome ingredients that come together to create a vibrant and nutritious dish. This recipe captures the essence of fresh vegetables and protein-packed legumes, making it an appealing choice for anyone seeking to enhance their diet with healthy, plant-based options. With the rise of health-conscious eating trends, this salad bowl serves as a perfect example of how flavors and textures can harmonize while still being incredibly nourishing.

Zucchini & Lentil Salad Bowls

Looking for a delicious and nutritious option? Try Zucchini & Lentil Salad Bowls! This vibrant dish combines the wholesome goodness of lentils, packed with protein and fiber, and fresh zucchini, perfect for adding crunch and flavor. Easy to customize with your favorite veggies, it’s ideal for quick lunches or light dinners. Enjoy the balance of textures and flavors in this healthy meal that supports a balanced diet. Embrace healthy eating with this delightful salad bowl!
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Ingredients
  

1 cup green or brown lentils, rinsed

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 olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and 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 lentils, reduce heat to a simmer, and cook for about 20-25 minutes, or until tender but not mushy. Drain and let cool slightly.

    Prepare the Vegetables: While the lentils are cooking, prepare the zucchini by either spiralizing it or slicing it into thin rounds. Also, dice the bell pepper, cucumber, and onion, and halve the cherry tomatoes.

      Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper until well combined. Taste and adjust seasoning as needed.

        Combine Ingredients: In a large bowl, combine the cooked lentils, zucchini, cherry tomatoes, bell pepper, cucumber, onion, and parsley. Drizzle the dressing over the salad and toss gently to combine.

          Serve: Divide the mixture into individual bowls. Top with crumbled feta cheese if using. Serve with lemon wedges on the side for a fresh squeeze of citrus before eating.

            Chill or Enjoy Immediately: This salad can be enjoyed right away or stored in the refrigerator for an hour to let the flavors meld together. It’s perfect for meal prep too!

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