Spring into Spring

The bright colours in this salad will definitely put a spring in your step.

This has got to be such an easy and tasty boost to your day…and the best part is you can make double and have enough for lunches the next day!

By swapping out the traditional bulgur wheat of a tabbouleh to lentils this becomes a gluten-free and high in protein salad, not to mention the delicious nutty flavour of the lentils really lifts the salad.

Lentils are also a good source of fibre, B vitamins, iron, magnesium, potassium and zinc so a great allrounder!

Throwing together the brightness of tomatoes, capsicums, red onion, parsley and cucumber you’ll get loads of antioxidants which are great for reducing oxidative stress.

Dressed with an extra virgin olive oil dressing with apple cider vinegar you’ll be ticking all the boxes for healthy fats.

So let’s dive in…it’ll be ready in minutes!

Serves 4

2 x cans organic lentils
2 x tomatoes
1 x capsicum
1 x cucumber
1/2 x small red onion
1 x bunch parsley
1/4 x red cabbage (optional)

Drain and rinse lentils. De-seed and chop tomatoes and capsicum. Chop cucumber and finely dice red onion, red cabbage and parsley. Mix all together in a large mixing bowl; season with salt & pepper.
Toss through 2-3 tablespoons of extra virgin olive oil (EVOO) and apple cider vinegar (ACV) dressing.

1 x cup EVOO
1/2 x ACV
1 teaspoon x mustard
1 x teaspoon honey
salt & pepper
Mix all dressing ingredients in a jar and shake well.


How easy was that? This is such a versatile salad; it’s great on it’s own with feta cheese crumbled over the top or with a can of wild caught salmon and a few kale or spinach leaves for an easy lunch. Or as a side dish to a family bbq!

The more colours you get into your daily diet the better. Enjoy!

Written by Naturopath and Gut Health Specialist - Jane McClurg

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