50/30/20 Rule Lentil Salad with Lemon-Herb Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A nutrient-packed salad where 50% vegetables, 30% protein, and 20% healthy fats align with financial budgeting principles. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs lentils, cucumber, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked lentils
• 1 medium, diced cucumber
• 1/2 cup, thinly sliced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp, fresh chopped dill
• 1/4 cup, crumbled feta cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 cup cooked lentils, 1 medium diced cucumber, 1/2 cup thinly sliced red bell pepper, and 1/4 cup finely chopped red onion.
2. Step 2: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper to create the dressing.
3. Step 3: Pour dressing over the salad ingredients and toss gently until all components are evenly coated and the vegetables are glistening.
4. Step 4: Gently fold in 1/4 cup crumbled feta cheese, then chill for 15 minutes to allow flavors to meld before serving.