Watermelon & Lentil Salad
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Lentils.org

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Watermelon & Lentil Salad

Prep Time: 15 Minutes

Total Time: 25 Minutes

Servings: 4-6

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.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

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

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.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 160
  • Total Fat 8 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 21 g
  • Dietary Fibre 4 g
  • Sugar 12 g
  • Protein 5 g
  • Sodium 200 mg
  • Potassium 175 mg
  • Folate 71 mcg

Tags

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