I’m a huge fan of meals that strike the perfect balance between lightness and satisfaction. Add a nutritional punch to the mix, and I’m all in! That’s why I adore this Spring Mix Salad with Crispy Lentils and Zucchini Noodles. Perfect for any meal, it’s a combination of delicious and wholesome that never disappoints.
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Elevating Salads with Crispy Lentils
Trust me, even if lentils have never been your thing, these crispy gems might change your mind! Moving away from their usual soft texture, roasting creates a crunchy side that’s hard to resist. Just roast canned or freshly cooked lentils until they turn golden and crispy. And while they’re a perfect addition to salads, these crispy lentils shine equally in bowls or as a snack all on their own.
And, since we’re talking about lentils, let’s not forget the nutrition punch they pack. You’re looking at a solid 18 grams of plant-based protein in just one cup. And it doesn’t stop there. They’re loaded with fiber and a bounty of essential vitamins and minerals like folate, iron, potassium, and magnesium. With lentils, it’s not just about flavor but also a nutritional boost!
Spring Meal: Spring Mix Salad with Crispy Lentils and Zucchini Noodles
You know, there’s something about spring that makes me crave light, yet hearty meals. Something just like this Spring Mix Salad with crispy lentils and zucchini noodles. These zoodles, intertwined with fresh herbs, bring a vibrant zest, and those crunchy lentils? Oh, they’re the texture magic every salad yearns for. What’s more, this dish is a cinch to whip up, and its versatility is everything. Feel free to sprinkle in your favorite veggies or maybe some extra protein.
I recommend adding a Dijon lemon dressing. The dressing ties everything together with its bright and zesty flavors. Click here for the Dijon Lemon Dressing
Spring Mix Salad with Crispy Lentils and Zucchini noodles
Difficulty: Medium1
servings20
minutes25
minutes390
kcalThis recipe is for one serving but can easily be increased for more servings!
Ingredients
2.5 oz. spring mix
1/2 cup cooked lentils (100 grams) – It can be canned lentils or you can cook your own lentils at home.
1/2 cup red seedless grapes each cut in half
3 slices Avocado (30 grams)
1/2 of a medium zucchini spiralized for noodles
2 large green olives
6 almonds chopped
1 oz goat cheese
1 radish thinly sliced
microgreens
dill
Directions
- Preheat oven to 325 F/160 C.
Spread the cooked lentils on a baking tray. - Spray the lentils with olive oil and sprinkle salt over them. Roast them in the oven for 20-30 minutes. Give them a stir halfway through.
- Spiralize the zucchini
- Saute zucchini noodles in 1 teaspoon of olive oil, add salt to taste.
- Start assembling the salad by layering the spring mix to the bottom of the bowl.
- Twirl zucchini noodles on fork and place them on top of the spring mix. This is just for presentation and you can skip this step if you would like.
- Add all the other ingredients
Notes
- I recommend adding a Dijon lemon dressing. The dressing ties everything together with its bright and zesty flavors
We provide the information accompanying this recipe for your general knowledge only. We’ve thoroughly tested the recipe to ensure accuracy in measurements and instructions. However, individual results may vary due to the variability in ingredient types, cooking equipment, and preparation methods. You should not treat the nutritional information as dietary or medical advice. It is best to consult with a registered dietitian or healthcare professional for specific health or nutritional concerns. We accept no responsibility for any inaccuracies or misrepresentations of the information we provide. When using this recipe, please remember that cooking is both an art and a science, and we encourage you to trust your judgment and enjoy the culinary journey.