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Summer Lentil Salad

Summer Lentil Grapefruit Salad

  • Author: The Wise Consumer
  • Total Time: 30 minutes




  • 1 cup green lentils, cooked
  • 1 grapefruit, peeled and cut into small cubes
  • ½ small red onion, diced
  • 1 bunch fresh mint leaves, roughly chopped
  • 2 tbsp feta, crumbled
  • 2 tbsp pumpkin seeds


  • 1 medium lime, squeezed
  • 2 tbsp olive oil
  • salt & pepper, to taste


  1. Cook lentils according to package instructions. Once cooked, place in a medium sized salad bowl and set aside to cool. Note: To speed up cooling process place in fridge while you prep the other ingredients.
  2. While lentils cool, cut grapefruit in half. Using a serrated grapefruit knife cut around each segment of the grapefruit and scoop out the flesh. Cut each segment into small bite-sized pieces and set aside.
  3. Peel and dice onion into small cubed pieces.
  4. Roughly chop mint leaves and feta.
  5. Once lentils are cooled, add grapefruit, diced onion, chopped mint leaves, feta, and pumpkin seeds.

Make the dressing: In a small bowl, add olive oil, freshly squeezed lime juice, and salt/pepper. Whisk ingredients together till emulsified. Place dressing aside till ready to serve. NOTE: I like to store my dressing on the side as it helps keep my veggies from getting soggy. I just pour it over my salad on an as needed basis.

  • Prep Time: 10
  • Cook Time: 20


  • Serving Size: 4
  • Calories: 183

Keywords: summer salad, lentil salad, plant-based recipe,