Green Lentil Salad with Fresh Vegetables and Kiwi
A vibrant, flavorful salad that combines the richness of green lentils with the crunch of fresh vegetables and the sweetness of kiwi. This balanced recipe, inspired by Mediterranean cuisine, is perfect for a light lunch or a colorful appetizer.
🛒 Ingredients
4 servings
- 7 oz green lentils
- 2 medium carrots, julienned
- 1 zucchini, julienned
- 1 medium red onion, thinly sliced
- 1 small red bell pepper, cut into thin strips
- 2 fresh kiwis, peeled and sliced into rounds
- 2 tbsp plain yogurt
- 1 tbsp liquid honey
- 2 tbsp extra-virgin olive oil
- 1 pinch fine salt
- Freshly ground black pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Rinse the green lentils and place them in a pot of lightly salted boiling water.
- 2
Cook the lentils for 18 to 20 minutes until tender but still firm. Drain and let cool completely.
- 3
In a large salad bowl, combine the carrots, zucchini, red onion, and the cooled lentils.
- 4
In a small bowl, whisk together the plain yogurt, honey, and olive oil until you have a smooth, creamy dressing.
- 5
Season the dressing with a pinch of salt and pepper to taste.
- 6
Gently pour the dressing over the salad and toss carefully to coat all the vegetables evenly.
- 7
Arrange the kiwi slices on top of the salad and garnish with the red bell pepper strips for a touch of color and crunch.
- 8
Serve immediately as a fresh salad or let it rest for 30 minutes in the refrigerator to allow the flavors to meld.
💡 Chef's Tip
For an even more flavorful salad, prepare it 2-3 hours in advance and keep it in the refrigerator. The flavors will have time to meld. Chef's tip: add the kiwis just before serving to prevent them from releasing too much juice and softening the salad.
