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Lentil, cucumber and mint salad with mustard dressing

Fresh lentils with an oil-free dressing.

  • 10 min
  • 1 serving
  • Vegan
  • International cuisine
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Lentil, cucumber and mint salad with mustard dressing

Per serving

Calories
331 kcal
Protein
24.6 g
Carbohydrates
59 g
Fat
1.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cooked lentils250 g
  • Cucumber200 g
  • Mint8 g
  • Mustard12 g
  • Lemon juiceto taste
  • Saltto taste

Contains: mustard,

In season: June – September

Method

  1. Drain the cooked lentils and rinse them under cold water; wash the cucumber and cut it into roughly 1 cm dice, skin on.
  2. Wash, dry and tear the mint.
  3. In a small bowl, whisk the mustard with the lemon juice and salt using a fork until smooth.
  4. Combine the lentils, cucumber and mint in a bowl, pour over the dressing and mix well.

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