Lentil and Cucumber Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A refreshing, protein-rich salad featuring earthy lentils, crisp cucumber, and a zesty lemon dressing. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs lentils, cucumber, red onion 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 250 calories and feeds 4, 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, peeled and diced cucumber
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl to create the vinaigrette.
2. Step 2: Add 1 cup cooked lentils, 1 medium diced cucumber, and 1/4 cup thinly sliced red onion to the bowl, then toss gently to coat with dressing.
3. Step 3: Stir in 2 tbsp chopped parsley until evenly distributed.
4. Step 4: Chill for at least 30 minutes to allow flavors to meld before serving.