This salad takes just minutes to throw together and is packed full of flavor and nutrition. Raw broccoli gets a rough chop and a nice little massage to soften and brighten up those florets. Celery and cucumber add extra refreshing crunch and dates add the perfect dose of sweetness. It all gets tossed in a balsamic spiked dressing with smoked paprika, cumin and a touch of cinnamon that pairs so well with the sweet dates and fresh herbs. It’s a true flavor bomb in the mouth! Toasted almonds and feta cheese add that salt and nutty crunch that make all salads better.
Ingredient highlight
Broccoli! This mighty cruciferous veggie is packed full of nutrients like vitamin K, vitamin C, folate, fiber, iron and calcium. It’s also loaded with antioxidant compounds like sulforaphane, kaempferol, and quercetin. Plus, it’s large tree-like flowery heads absorb sauces extremely well, making it one of my favorite veggies for things like stir-fry’s and anything with a sauce or dressing!
Servings 4 People
Prep Time 10 minutes 
Cook Time 10 minutes 
Total Time 20 minutes Ingredients
- ½ cup French green or green lentils (about 1 ½ cups cooked)
- 2 heads broccoli cut into florets, roughly chopped (about 3-4 cups)
- 2 stalks celery thinly sliced (about 1 cup)
- 1 cucumber peeled, seeds removed, chopped (about 1 cup)
- 1 cup chopped fresh herbs (cilantro, scallions, mint, and/or parsley)
- ½ cup chopped dates (or other dried fruit)
- ½ cup chopped toasted almonds
- ½ cup crumbled feta cheese
- Black pepper
For the dressing:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp ground cumin
- ⅛ tsp ground cinnamon
- *This salad is really delicious on it’s own or as a side with salmon or grilled chicken.
Instructions
- Add lentils to a medium pot and add enough water to cover by 2-inches. Bring to a boil, then simmer very gently for 10-12 minutes, or until lentils are tender but not mushy (cooking times will vary). Drain and set aside to cool.
- In a jar with a lid, add all of the dressing ingredients. Seal with the lid and shake vigorously to combine.
- In a large bowl, add the broccoli and a drizzle of dressing. Use your hands to massage the broccoli for about 30 seconds (this helps soften and brighten it up a bit). Add in the celery, cucumber, herbs, and dates. Add in the cooled lentils and dressing and toss to coat.
- Taste and add more salt, if needed. Serve topped with toasted nuts, cheese, and fresh grated black pepper.
Items you can prep ahead (optional)
- Cook and cool ½ cup lentils
- Toast ½ cup almonds
- Make the dressing
- Chop 3-4 cups broccoli
- Thinly slices 2 celery stalks
- Peel, remove the seeds, and thinly slice 1 cucumber
- Make the salad
Substitutions:
- To make vegan: use chopped green olives in place of the feta cheese
- Any crunchy raw veggies can be added or substituted in this salad
- If you don’t like lentils, substitute with 1 ½ cups cooked quinoa or skip the lentils and serve with a side of protein
Storage:
- Store leftovers in an airtight container in the fridge or freezer for up to 5 days
Leftovers + Repurposing:
- This salad tastes even better the next day. Just give it a toss and top with a squeeze of lemon, more fresh herbs if you have them, and plenty of nuts and cheese.
- I prefer to eat most fridge salads as close to room temp as possible, so I recommend letting it sit out for a bit before eating it. But right out of the fridge works too!
- This is SO good with grilled chicken!
