Name: Creamy Lentil and Garden Cucumber Salad
Yield: 6-8 servings
Ingredients: 1 cup (250 mL) cooked green lentils; ½ cup (125 mL) plain Greek yogurt (thick); ½ cup (125 mL) mayonnaise; 2-3 whole spring onions, sliced thinly; 1 Tbsp (15 mL) honey; 1 tsp (5 mL) whole grain mustard; 1 clove garlic, minced; 2 Tbsp (30 mL) lemon juice; salt and ground black pepper, to taste; sweet or hot paprika, for garnish; 2 whole large English cucumbers, thinly sliced; ½ small red onion, thinly sliced

Yields

6-8 servings

A vegetarian delight, this salad features green lentils, English cucumber, red onions and a delicious dressing.

Recipe courtesy of Lentils.ca

ingredients

Dressing

cup (250 mL) cooked green lentils

cup (125 mL) plain Greek yogurt (thick)

cup (125 mL) mayonnaise

2-3

whole spring onions, sliced thinly

Tbsp (15 mL) honey

tsp (5 mL) whole grain mustard

clove garlic, minced

Tbsp (30 mL) lemon juice

salt and ground black pepper, to taste

sweet or hot paprika, for garnish

Salad

whole large English cucumbers, thinly sliced

small red onion, thinly sliced

Ingredient Substitution Guide

directions

Step 1

Whisk together all of the dressing ingredients in a bowl. Season with salt and pepper to taste.

Step 2

In a separate bowl combine the cucumber, red onion, and lentils.

Step 3

Add half of the dressing to the lentil and vegetable mixture. Continue to add more dressing if desired (Tip: the amount of dressing needed will depend on the size of the cucumber and personal taste).

Step 4

Wrap the salad and set it aside in the fridge to allow the flavours to co-mingle for 25 minutes.

Step 5

Mix the salad again, do a taste test to see if more salt and pepper is needed, and then garnish with paprika and enjoy!

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Creamy Lentil and Garden Cucumber Salad

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