Description
This refreshing Lemon Pesto Lentil Salad is a quick and easy no-cook recipe that combines the earthiness of cooked lentils with the bright citrus flavor of lemon and the rich, herbaceous notes of pesto. Tossed in olive oil and seasoned with salt and pepper, this salad makes a perfect light meal or side dish that can be served chilled for a burst of fresh flavor.
Ingredients
Lentil Salad
- 1 cup cooked lentils
- 1/4 cup pesto
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, add the cooked lentils, pesto, freshly squeezed lemon juice, and olive oil. Season with salt and pepper according to your taste preferences.
- Toss and Chill: Gently toss all the ingredients together until the lentils are evenly coated with the pesto and lemon mixture. Serve the salad chilled for the best flavor and refreshing taste.
Notes
- Use lentils that are cooked but still firm; overcooked lentils can become mushy in the salad.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
- You can add chopped fresh herbs like basil or parsley to enhance the herbal notes if desired.
- For added texture, consider tossing in some toasted pine nuts or sunflower seeds.
