A closeup of a bowl of summer lentil salad with lentils, cucumbers, strawberries, and mint.

Summer Lentil Salad

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Cuisine: dairy-free, egg-free, gluten-free, grain-free, no nightshades, refined sugar-free, soy-free, sugar-free, vegan, vegetarian


This healthy Summer Lentil Salad recipe is full of crisp cucumbers, sweet strawberries, crunchy almonds, and is marinated in a bright and herby dressing. On the table in 30 minutes!



For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • Juice from 1/2 of an orange
  • 1 shallot (diced)
  • 2 cloves garlic (minced)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

For the salad:

  • 1/2 cup green lentils (rinsed)
  • 1/2 cup black beluga lentils (or more green lentils, rinsed)
  • 1 cup sliced cucumber
  • 3/4 cup sliced strawberries
  • 1/2 cup chopped toasted almonds
  • 2 tablespoons chopped mint


  1. In a medium pot, bring 3 cups of water to a boil. Add in the lentils and stir. Reduce to a simmer, cover, and cook until the lentils are tender, about 15-20 minutes. Drain the lentils and add them to a large bowl. Immediately add in the dressing while the lentils are still warm and toss well to coat.
  2. Add in the remaining ingredients and stir. Serve warm or place in the fridge for 1 hour to cool.