• Liz Talley - Urban Graze

Cucumber and Lentil Salad

A cool, refreshing salad that's hearty enough to be a satisfying summer meal.

1/2 c. white wine vinegar

1/4 c. water

1 hot chili or jalapeno pepper, minced (optional)

1 tsp. honey

1/2 tsp. dill seed

2 c. cucumber chunks (half moons, about 1/4” thick)

2-3 sprigs fresh dill, or 1 (+) tsp. dried

3 Tbsp. plain Greek yogurt

1 Tbsp. olive oil

Salt and pepper

1 c. cooked French green lentils

1/4 c. feta cheese, crumbled

3-4 radishes, halved and sliced

1-2 green onions, sliced

2-3 Tbsp. snipped parsley, optional

Baby or leafy salad greens (or use chard, spinach or beet greens)

Combine vinegar, water, pepper, honey and dill seed in saucepan and boil 2 minutes.

Cool slightly, then pour over cucumber chunks and dill that you’ve combined in a bowl.

Refrigerate for about 30 minutes, gently stirring once or twice. Strain, saving 1 Tbsp. liquid. Discard the dill seeds and sprigs, and save rest of liquid for later use as a salad dressing if you wish.

Whisk the saved 1 Tbsp. liquid, yogurt, and olive oil and season with salt and pepper.

Combine the cucumber, lentils, feta, radishes, onions, herbs and greens in a bowl and gently toss with the dressing.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©


Recent Posts

See All

Black Radish Chips

Scary fun and delicious chips if you have some larger sized black radishes- should be about 2" in diameter. Radishes mellow when they're cooked, so these chips won't be too spicy. To make chips with

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now