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Close up photo of a kale, lentil, tomato, radicchio salad in a white bowl.
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4.84 from 6 votes

Easy Lentil Salad with Lemon Vinaigrette

Simple ingredients, easy to make, and super healthy to boot, you'll love everything about this lovely lentil, kale, cherry tomato, and almond salad with lemon vinaigrette!
Prep Time10 minutes
Total Time10 minutes
Course: Dinner, Lunch
Cuisine: Gluten Free, Grain Free Vegan, Low FODMAP Option, Mediterranean
Keyword: easy lunch ideas, lentil recipes, vegan salad
Servings: 1 serving
Calories: 443kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

  • 2 cups chopped kale
  • 3/4 cup cherry tomatoes sliced in half
  • 1/2 cup chopped Radicchio
  • 1/2 cup cooked lentils
  • 2 tablespoons slivered almonds
  • 1 tablespoon extra virgin olive oil
  • Juice from 1/4 of a lemon
  • Sea salt and black pepper to taste

Instructions

  • Place kale, cherry tomatoes, optional Radicchio, lentils, and almonds in a salad bowl. Top with olive oil, lemon juice, and salt and pepper to taste. Toss well, then serve.

Notes

MAKE IT LOW FODMAP: Use canned, well-rinsed, and drained lentils.

Nutrition

Serving: 1salad | Calories: 443kcal | Carbohydrates: 41g | Protein: 20g | Fat: 25g | Saturated Fat: 2g | Sodium: 70mg | Potassium: 1468mg | Fiber: 11g | Sugar: 5g | Vitamin A: 13935IU | Vitamin C: 189.3mg | Calcium: 285mg | Iron: 6.8mg