Lentil Blueberry Salad with Pistachios & Lemon Herb Tahini Dressing

square crop looking down into bowls of salad with some of the salad makings around them.

5 from 1 vote

Lentil Blueberry Salad with Pistachios & Lemon Herb Tahini Dressing

A fresh and healthy lentil blueberry salad with pistachios and creamy lemon herb tahini dressing. High-protein, vegan, and ready in 10 minutes.

Course Salad

Cuisine American, Mediterranean

Keyword healthy lentil salad, high protein vegan salad, lentil blueberry salad, tahini dressing salad

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 469kcal

Author Debi

Ingredients

For dressing:

¼ cup unsalted tahini
4 tablespoons water (plus more as needed)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 large garlic clove minced or pressed
¼ teaspoon black pepper
¼ cup fresh mint finely chopped

For salad:

6 cups spring mix about 5 oz / 142 g
2 cups arugula about 2 oz / 56 g
17.6 oz package steamed lentils drained and rinsed (500 g)
½ cup unsalted shelled pistachios
1 pint fresh blueberries rinsed (about 2 cups / 300 g)

Instructions

Make the dressing:

In a small bowl, whisk together tahini, water, lemon juice, olive oil, garlic, black pepper, and chopped mint until smooth. Add additional water, 1 tablespoon at a time, until the dressing is the consistency you like.

Assemble the salad:

In a large bowl, combine spring mix, arugula, lentils, pistachios, and blueberries. Drizzle the dressing over the salad and gently toss until evenly coated. Divide into 4 serving bowls and serve immediately.

Notes

Use pre-cooked lentils for a quick, no-cook meal

The salad is best served fresh, but dressing can be made ahead.

Add water slowly to thin tahini dressing. It will thicken as it sits, so you may want to add more later. Leftover dressing can be stored in an airtight container in the fridge for up to 3 days.

If you are nut-free, swap the pistachios out for sesame seeds or sunflower seeds.

If you prefer to cook your own lentils: Cooking dried lentils on the stove is nice and easy. Give the lentils a rinse in water. Rinsing them removes and dust and debris, it also helps reduce those carbohydrates that might cause gas. Then, in a large pot, for each pound of dried lentils (about 2 cups dried lentils), add 6 to 8 cups hot water. Simmer gently with lid tilted until desired tenderness is reached, about 15-20 minutes for unsoaked lentils. Drain any excess liquid from the pot.

Nutrition