Watermelon & Lentil Salad – Lentils.org

Watermelon & Lentil Salad

  By lentilsorg  

May 6, 2016

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Once you've tried watermelon salad, you'll wonder where it's been all your life! We like to add roasted peanuts to our recipe, but toasted pumpkin or sunflower seeds are great options to make this recipe nut-free.

  • Prep: 15 Minutes
  • Cook: 10 Minutes

  • 15 Minutes

    10 Minutes

    25 Minutes

  • Yields: 4-6
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Directions

  1. Whisk dressing ingredients in a small bowl, season with salt and pepper, and set aside.
  2. Combine salad ingredients and toss with prepared dressing. Pour into a serving bowl and garnish with toasted peanuts and chopped mint.

Quick tip: Toasted pumpkin or sunflower seeds are great options to make this recipe nut-free.

Ingredients

Dressing:

2 Tbsp (30 mL) fresh lime juice

3 Tbsp (45 mL) rice vinegar

2 tsp (10 mL) honey

2 Tbsp (30 mL) canola oil

to taste, salt and pepper

SALAD:

1 cucumber, quartered and sliced on bias

4 cups (1 L) cubed ripe watermelon

1 cup (250 mL) cooked green lentils

1/3 cup (75 mL) chopped fresh mint (reserve some for garnish)

1/4 cup (60 mL) chopped roasted peanuts

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories160
Sodium200 mg
Potassium175 mg
Protein5 g
Cholesterol0 mg
Sugar12 g
Total Fat8 g
Saturated Fat1 g
Total Carbohydrates21 g
Dietary Fiber4 g