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Lentil Salad with Dates
Chef Emily is known for her nutritious, delicious plant-based cooking, and this bright lentil salad is no exception. Plump French green lentils are mixed with cucumber and red onion, along with the perfect balance of sweet and salty from some dried Medjool dates and vegan feta. Tossed in an herby lemon dressing, this side salad is the perfect light lunch or pairing for your plant-based protein of choice.
Nutritional facts
Protein
11g
Carbs
41g
Calories
390
Fat
21g
Ingredients
Bay Leaf, Extra Virgin Olive Oil, Red Onion, Himalayan Pink Salt, Hemp Seeds, Lemon, Garlic, Dried Medjool Dates, Za'atar, Green Lentils, Apple Cider Vinegar, Lemon Juice, Vegan Feta, Cucumber, Italian Parsley
Reviews
4.2
Based on 14 reviews
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Elizabeth Furiati · 07/06/23
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About Emily Peck
Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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