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In the quest for a nutritious and satisfying meal, Zucchini & Lentil Salad Bowls stand out as an excellent choice. This vibrant dish not only bursts with color but also provides a wealth of flavors and textures that can elevate any dining experience, whether it's lunch, dinner, or even a hearty snack. The combination of tender lentils and fresh zucchini creates a wholesome salad that is both filling and nutritious, making it perfect for a variety of dietary preferences, including vegetarian and vegan diets.

Zucchini & Lentil Salad Bowls

Discover the vibrant flavors of Zucchini & Lentil Salad Bowls, a nutritious and adaptable dish perfect for any meal. Combining tender lentils and fresh zucchini, this salad is not only filling but also ideal for vegetarian and vegan diets. Add crunch with nuts, sweetness with fruits, or customize it with seasonal veggies. Packed with protein, fiber, and vitamins, these bowls celebrate healthy eating without sacrificing taste. Enjoy making this colorful dish your new favorite!
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Ingredients
  

1 cup green or brown lentils, rinsed

2 medium zucchinis, spiralized or diced

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 small red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1 avocado, sliced (for topping)

Instructions
 

Cook the Lentils: In a medium saucepan, add the rinsed lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 20-25 minutes, or until tender. Drain any excess water and set aside to cool.

    Prepare the Vegetables: While the lentils are cooking, prepare the zucchini, cherry tomatoes, red bell pepper, and red onion. If spiralizing the zucchini, use a spiralizer to create noodles; if not, simply dice them into small pieces.

      Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until emulsified.

        Combine Salad Ingredients: In a large mixing bowl, combine the cooked lentils, zucchini, cherry tomatoes, red bell pepper, red onion, and parsley. Pour the dressing over the top and gently toss everything together to ensure even coating.

          Serve: Divide the salad mixture into individual bowls. Top each bowl with sliced avocado and sprinkle with crumbled feta cheese if using.

            Enjoy: Serve immediately, or chill in the fridge for about 30 minutes to let the flavors meld before serving.

              Prep Time: 15 min | Total Time: 45 min | Servings: 4