Our Basecamp registered dietitian, Jamie, brings you easy-to-follow tips and tools to help you stay on your path nutritionally. Each week we rotate between live, online classes to personalized videos from Jamie and great tips to challenge you to explore new food opportunities.

Lentil, Cucumber & Spinach Salad
Prep Time: 15 mins | Cook Time: 0 mins | Serves: 6

Ingredients:
For the salad:
4 c. cooked lentils (cooled)
½ red onion, finely chopped
1 English cucumber, de-seeded and chopped
2 cups spinach, chopped
½ c. sundried tomatoes in oil, drained and chopped

For the dressing:
1 lemon, juiced
4 Tbs olive oil
1 clove garlic, pealed
1 bunch fresh cilantro
1 tsp kosher salt
½ tsp ground black pepper
½ tsp sugar

Directions:
Prep all produce.

For the salad, combine lentils, onion, cucumber, spinach, and sundried tomatoes in a large bowl.

For the dressing, combine lemon juice, olive oil, garlic, cilantro, salt, pepper, and sugar in a food processor. Blend until creamy.

Pour dressing over salad and gently toss until well combined.

Serve and enjoy!

Notes:
Feel free to play around with flavors in this recipe. Avocado, feta or goat cheese would add a nice creaminess. Add artichoke hearts or sub in green onions for the red. If you don’t care for cilantro, sub in basil, Italian parsley, and or mint!

For meal prep, simply leave the spinach on the side or top any salad greens of your choosing with lentil mixture at time of serving.

Nutrition: (Per serving) Calories: 270 kcals, Fat: 11 g, Sat Fat: 1.5 g, Sodium: 356 mg, Carb: 33 g, Fiber: 12 g, Protein: 13 g.

Visit our In the Kitchen page to learn more!