Who says healthy eating takes too long to prepare? This 5 Minute Lentil & Apple Salad is super quick to throw together, is packed full of fibre and is all tossed in an easy mustard and maple dressing.
It’s one I make quite often if I want to just have a very quick lunch. It’s a handy one when I don’t want sandwiches and haven’t got much time.
You can also mix up what you put in this salad. Add in some tofu for extra oomph or swap the lentils for beans or chickpeas. The vegetables and fruit are flexible too – just throw in whatever you have available.
What ingredients are needed for a 5 minute lentil & apple salad
- Rocket leaves (arugula)
- Cucumber
- Tomatoes
- Lentils
- Apples
- Pumpkin seeds
- Pomegranate seeds
Rocket (arugula) is a great leaf to add to your salad bowls as its slightly bitter taste is great for getting your digestive enzymes working. The lentils and seeds will keep you full and the apples are great for fibre (they are high in pectin which is a soluble fibre).
The maple mustard dressing is very simple and is made with these store cupboard ingredients:
- Extra virgin olive oil
- Balsamic vinegar
- Maple syrup
- Mustard
- Salt & pepper
It will serve 2 as a main course salad or 4 as a side if you are serving with something else.
Give it a go and let me know if you try it in the comments below.
Storage & Shelf Life
This salad with store well in the fridge for 3-4 days in an airtight container.
I don’t recommend freezing.
Recipe Tips:
- It’s also great for meal prep, simply box up and keep in the fridge.
- This will also work well with beans instead of lentils.
- If you are starving and want to up the protein simply add more lentils or another protein source.
- The salad dressing is a great one to make up in a larger batch. It will last for at least a week.
- The pomegranate is optional but adds a lovely burst of colour.
If you enjoyed this 5 Minute Lentil & Apple Salad, why not try:
5 Minute Lentil & Apple Salad
Ingredients
Salad ingredients:
- Large handful of rocket leaves
- ½ cucumber
- 2 medium tomatoes
- 400 g cooked, organic lentils (14oz)
- 2 eating apples
- ¼ cup pumpkin seeds (30g)
- Handful of pomegranate seeds optional
Dressing
- 1½ tbsp extra virgin olive oil
- 1½ tbsp balsamic vinegar
- 2 tsp maple syrup
- 2 tsp mustard
- Pinch sea salt
- 3-4 grinds of black pepper
Instructions
- Chop the cucumber, tomatoes and apples into bite-sized chunks (I thinly slice one of the apples to add on top). Drain the tinned lentils and rinse well. Add the drained lentils to a large bowl with the rocket, cucumber, tomatoes, apples and pumpkin seeds.
- Mix the dressing ingredients together until well combined. Drizzle over the salad and mix to combine. Top with some optional pomegranate seeds and sliced apple.
Notes
- This also goes well with nuts like pecans and walnuts if you want to add some in.
- It will store in the fridge for 3-4 days.
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