While visiting Sweden, I was called upon to make a flavorful salad for a dinner party. I thought I’d really invite all of the senses to the party and give my Swedish family something a little different. Thus the inspiration for this flavorful Curried Lentil Cauliflower Salad, which is completely plant-based and gluten-free. The Swedish supermarket revealed a wide range of pulses, including a bag of lentils, as well as some Indian spices. Voila, I created this easy, hearty curried salad, which was a hit at the party. I snapped this photo against Swedish pine, faded by the weather, a symbol of design throughout the country.
However, you don’t have to visit Sweden to make this recipe! It’s based on simple ingredients you can find pretty much year round anywhere. Thanks to those plant-powered ingredients, this salad is practically a meal in one, with a kick of plant protein, loads of veggies, and healthy fats. And it’s even better the next day. Try it for an easy dinner recipe you can pack up for work the next day, or at your next dinner party, potluck, or picnic.
To make salad: Cook lentils, according to package directions, until just tender and firm (about 15 minutes). Drain any liquid, set aside, and cool. Add cooled lentils, cauliflower florets, carrot, snow peas, onion, and raisins to a large bowl and toss together gently.
To make vinaigrette: In a small dish, whisk together olive oil, lemon juice and zest, garlic, ginger, curry powder, black pepper, coriander, and salt (optional, as desired).
Stir dressing into the salad and combine well.
Serve immediately, or chill until serving time.
Serving Size:1 serving
Saturated Fat:0 g
For other healthy salad recipes try some of my favorites: