This Pomegranate Cucumber and Lentil Salad recipe is vegan and so easy to make. Easily make a zesty pomegranate salad dressing with this Mediterranean lentil salad.
In a small bowl, add the tahini, lemon juice, maple syrup, and water. Mix with a spoon until you get a creamy dressing. Set aside.
In a large bowl add the pomegranate seeds, cooked lentils, chopped kale, sliced cucumbers, chopped coriander, and sliced almonds. Mix to combine all the ingredients.
Pour the tahini dressing over the salad and toss gently. Serve and enjoy!
This salad is perfect for a brunch! Just drizzle the dressing right before serving.
Need a healthy lunch on the go, try layering in a mason jar, and add dressing when ready. This is also a great idea for picnics, it travels well and will taste just as fresh, plus the mason jar is also a very practical and cute presentation.
If you are short on time and need to make this salad ahead, don’t stress it, just prepare the ingredients, and store them separately in airtight containers or Ziplocs. Make the dressing and keep it separate in an airtight container and drizzle when ready to serve your guests. They will never know it only took you a couple of minutes to put together!
Almonds are not the only nut you can use in this recipe; you can use walnuts or even pecans. Whatever you have in your pantry, and if you have time you can give them a quick toast to add another depth of flavor.
When preparing the kale, be sure to remove the stems first before chopping. If they seem a bit tough to you, try massaging a bit.
Not sure how to get the seeds out of a pomegranate? Try cutting the top off, and score like a pizza following the white membranes. Pull apart the segments and gently rub the seeds off. Super easy!
Picking the right pomegranate is so simple, a lumpy pomegranate means the seeds are full and juicy.
You can store your pomegranate at room temperature for a few days or in a plastic bag in the refrigerator for a couple of weeks.