Ingredients
- 1 cup lentils
- 4 cups water
- 1 bay leaf
- 1 large cucumber, finely diced
- ½ red onion, finely diced
- 1 cup Medjool dates, finely diced
- 1 small bunch flat-leaf parsley
- 1 recipe Lemon Vinaigrette (use half for this salad)
Directions
- Simmer lentils with water and bay leaf for 16–20 minutes until tender. Drain and chill.
- Combine lentils, cucumber, onion, dates, and parsley in a bowl.
- Drizzle with Lemon Vinaigrette and toss to combine.
Notes
- This salad is fresh, light, and meal-prep friendly, lasting well in the fridge for a week.