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Black Lentil Salad with feta cheese, avocado, and arugula.

Black Lentil Salad

Easy black beluga lentil salad with feta cheese, cucumber, avocado, and arugula. Crunchy, creamy, and supremely aromatic.
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Total Time: 25 minutes
Servings: 4

Ingredients

Salad

  • 1 cup black beluga lentils
  • 6-7 oz feta cheese
  • 1 English seedless cucumber
  • 1 large avocado
  • 1 small red onion
  • 1 handful of fresh parsley
  • 2 oz arugula

Dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey
  • 3 tbsp water
  • salt, black pepper

Instructions

  • Cook the black beluga lentils as per package instructions. Make sure not to overcook the lentils, as we want them soft but still retain some bite to them.
  • Crumble the feta cheese by hand, cut the cucumber and avocado into bite-sized chunks, and slice or dice your onion. Finely chop the parsley and, if necessary, pluck your arugula leaves into smaller bits.
  • Combine the remaining ingredients to create the dressing using a whisk or a little fork.
  • Once the black lentils have cooled off, let’s assemble our salad. Transfer all ingredients along with the dressing to a separate bowl and incorporate everything well. Season to taste once more….and your salad is done! ;)

Notes

It’s best to enjoy this salad having rested for only a brief while.

Nutrition

Calories: 414kcal
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