Quick-pickling adds bright flavor to this cucumber and lentil salad recipe, perfect for a simple lunch or as part of a larger meal. We like French green lentils for this salad because they hold their shape well when cooked. Look for them in natural-foods stores and well-stocked supermarkets.

Romney Steele
Source: EatingWell Magazine, May/June 2014
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Ingredients

Ingredient Checklist

Directions

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  • Combine vinegar, water, chile, sugar, 1/2 teaspoon salt and dill seed in a small saucepan. Bring to a boil, then simmer for 2 minutes. Let cool slightly.

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  • Place cucumbers and raisins in a shallow bowl or glass dish along with dill sprigs. Carefully pour on the hot liquid. Refrigerate, stirring once or twice, for 20 minutes. Strain (reserving the pickling liquid); discard the chile and dill sprigs. Transfer 2 tablespoons of the liquid to a large bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.)

  • Whisk the 2 tablespoons pickling liquid with yogurt, oil, pepper and the remaining 1/4 teaspoon salt. Add the cucumber mixture, lentils, feta, radishes, scallions and herbs; gently toss to combine. Garnish with microgreens (or sprouts).

Nutrition Facts

178.7 calories; protein 8.1g 16% DV; carbohydrates 19.3g 6% DV; exchange other carbs 1.5; dietary fiber 3.7g 15% DV; sugars 5.5g; fat 8.5g 13% DV; saturated fat 2.6g 13% DV; cholesterol 11.7mg 4% DV; vitamin a iu 466.2IU 9% DV; vitamin c 7.8mg 13% DV; folate 20.4mcg 5% DV; calcium 108.5mg 11% DV; iron 1.8mg 10% DV; magnesium 17.1mg 6% DV; potassium 347.5mg 10% DV; sodium 188.3mg 8% DV; thiamin 0.1mg 7% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/15/2014
A new favorite! This salad is a refreshing change on the usual. I love the surprise of the lightly pickled cucumbers with the raisins. The dressing is a creamy complement and the lentils add a heartiness that can make this an actual meal (especially for vegetarians). Read More
Rating: 5 stars
04/28/2014
This is a great light summery salad to pair with grilled meat. I made it last night with BBQ tri-tip. I left out the raisins because I don't like them but I definitely see the point of them. It is a little sour with the vinegar and yogurt...but I like that. Microgreens add a nice depth as well. Must try! Read More