This lentil and feta salad is one of my all time favourites. It has become a regular hit with my family too, even those that didn’t think they liked lentils! I love that this salad is balanced enough to have on it’s own for lunch. There’s plenty of fibre from the vegetables, fats from the avocado and feta and protein from the lentils. A slice of grilled crusty sourdough or some grilled lean meat would finish this off as a satisfying dinner.
My lentil and feta salad also tastes wonderful the next day, making it an easy work lunch or an easy side for a BBQ made earlier in the day. It’s definitely my go-to salad to bring along to BBQs with friends.
Lentil and Feta Salad
Juice of ½ lemon (or 3 tbspns)
1 tablespoon of Extra virgin olive oil
1-2 cloves garlic, crushed
Salt and pepper, to taste
400 g can brown lentils, drained and rinsed
3 cups mixed salad leaves
150 g reduced-fat feta cheese, crumbled
1 punnet cherry tomatoes, halved
1 avocado, cubed
1. Mix together the lemon juice, olive oil and garlic in a small bowl. Season with salt and pepper and set aside.
2. Mix together the remaining salad ingredients in a serving bowl and lightly toss.
3. Drizzle over the dressing and serve immediately or cover and refrigerate until needed. If making ahead, toss well just before serving.
Sarah Moore is a mum, and university qualified Registered Nutritionist with a decade of experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and offer private consultations and group information sessions in Perth, Western Australia. You can find her on Facebook and Instagram for more healthy tips and tricks.