Description
This Lentil and Raw Zucchini Salad combines the fresh crunch of zucchini with the earthy softness of lentils, enhanced by a simple sherry vinegar dressing and optional prosciutto for a quick summer meal.
Ingredients
Scale
- 1 tablespoon sherry vinegar
- 3 tablespoons extra virgin olive oil
- 1 can lentils (400g / 14oz), drained
- 1 zucchini, finely sliced into coins
- 1/2 bunch mint, leaves picked
- 3-4 slices prosciutto, torn, optional
- Salt and pepper, to taste
Instructions
- In a large bowl, combine 1 tablespoon of sherry vinegar with 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
- Add the drained lentils to the bowl and stir until they are well coated with the dressing.
- Gently fold in the finely sliced zucchini coins and mint leaves, mixing until all ingredients are evenly distributed.
- If using, add the torn prosciutto slices on top of the salad.
- Taste and adjust seasoning if necessary before serving.
Notes
For a vegetarian option, replace the prosciutto with roasted almonds. If you can’t find canned lentils, cook dried lentils according to package instructions and use them. This salad is best served fresh but can be stored in the refrigerator for up to a day.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 20
- Carbohydrates: 30
- Fiber: 10
- Protein: 15
- Cholesterol: 15