Description
This curried cauliflower lentil salad is crunchy, healthy, and flavorful with snap peas, raisins, and a lemon curry vinaigrette. Vegan and gluten-free.
Ingredients
Scale
Salad:
- 8 ounces (225 grams) lentils, uncooked
- 2 1/2 cups (600 mL) water
- 1 small head (about 14 ounces or 400 grams) cauliflower, divided into small flowers
- 1 large (about 3 ounces or 85 grams) carrot, shredded
- 6 ounces (170 grams) fresh snap peas or snow peas, halved (may use frozen, thawed)
- ½ small red onion, sliced
- ½ cup (120 mL) raisins
Curry Lemon Vinaigrette:
- 2 tablespoons (30 mL) extra virgin olive oil
- 1 large lemon, juiced and zested*
- 1 clove garlic, minced
- 2 teaspoons (10 mL) curry powder
- 1 teaspoon (5 mL) black pepper
- 1 teaspoon (5 mL) dried coriander
- 1 teaspoon (5 mL) cumin
- 1/2 teaspoon (3 mL) salt (optional)
Instructions
- To make salad: Cook lentils in water until just tender and firm (about 15 minutes). Drain any liquid, set aside, and cool.
- Blanch cauliflower in boiling water for 3 minutes to soften slightly and drain. Cool.
- Add lentils, cauliflower, carrots, snow peas, onions, 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, 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.
-
Makes 10 servings (about 1 cup each).
Notes
Try any variety of cauliflower for this recipe, such as Romanesco shown here, white, or purple.
To juice and zest lemons, try my favorite tools: This easy lemon juicer and zester.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 147
- Sugar: 7 g
- Sodium: 19 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 7 g