Fresh, earthy, and deeply satisfying


Serves: 2
Ready in: 20 minutes


Plant-based • No-cook friendly • Meal-worthy salad

Ingredients:

  • 1 cup cooked green or brown lentils (drained)
  • 2 medium cooked beetroot, cubed
  • 1/4 small red onion, thinly sliced
  • • 1/3 cup vegan feta alternative, crumbled or cubed
  • Small handful walnuts, roughly chopped

Optional:

  • 1 ripe avocado, diced
  • Baby spinach leaves or mixed greens

Dressing:

  • 1 tbsp olive oil
  • 1 tbsp vinegar (apple cider or red wine)
  • 1 tsp maple syrup
  • Pinch of salt
  • Black pepper

Method:

  1. Add lentils, beetroot and sliced onion to a large bowl.
  2. Whisk together all dressing ingredients until balanced and glossy.
  3. Pour dressing over the salad and gently toss to coat.
  4. Scatter over vegan feta and walnuts.
  5. Add avocado or spinach if using.
  6. Finish with black pepper and serve.

Zero Waste Tip:

This salad keeps well for 2 days without avocado. Add greens or avocado just before serving.