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Lentil and Spinach Salad with Lemon Dressing
Lentil and Spinach Salad with Lemon Dressing

Lentil and Spinach Salad with Lemon Dressing
A refreshing and protein-rich salad perfect for a midday energy boost.
Lentil and Spinach Salad with Lemon Dressing

To provide a balanced meal with protein, fiber, and healthy fats to support muscle recovery and sustained energy for cycling training.

Ingredients:
1
Servings
  • 150
    g
    lentils
  • 100
    g
    spinach
  • 100
    g
    cherry tomatoes
  • 100
    g
    cucumber
  • 0.5
    item
    red onion
  • 50
    g
    feta cheese
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    lemon juice
  • 1
    tsp
    honey
  • 0.5
    tsp
    salt
  • 0.25
    tsp
    black pepper
Preparation Time: 20 minutes
Lentil and Spinach Salad with Lemon Dressing
Instructions:
  1. Cook lentils according to package instructions and let them cool.
  2. In a large bowl, combine spinach, cherry tomatoes, cucumber, and red onion.
  3. Add cooled lentils to the vegetable mixture.
  4. Crumble feta cheese over the salad.
  5. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Serve immediately or refrigerate for up to an hour before serving.
Nutrition Per Serving 570 g Per 100g
Energy 700 kcal 123 kcal
Protein 25 g 4.4 g
Fibre 15 g 2.6 g
Salt 1.5 g 0.3 g
Sugar 10 g 1.8 g
Carbohydrates 60 g 10.5 g
Fat 40 g 7.0 g
  • 150
    g
    lentils
  • 100
    g
    spinach
  • 100
    g
    cherry tomatoes
  • 100
    g
    cucumber
  • 0.5
    item
    red onion
  • 50
    g
    feta cheese
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    lemon juice
  • 1
    tsp
    honey
  • 0.5
    tsp
    salt
  • 0.25
    tsp
    black pepper
1
Servings
0

Cook lentils according to package instructions and let them cool.

In a large bowl, combine spinach, cherry tomatoes, cucumber, and red onion.

Add cooled lentils to the vegetable mixture.

Crumble feta cheese over the salad.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for up to an hour before serving.

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