Lentil & Walnut Salad

pinit

Portfolio Diet Score: 4 points per serving

  • Nuts & Seeds: 2 points
  • Plant Protein: 0.5 point
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 1 point

Nutrition Information

Calories318 kcalMonounsaturated Fat7.9 g
Protein11.5 gPolyunsaturated Fat10.3 g
Bean Protein7.3 gTotal Carbohydrate15.1 g
Soy Protein0 gDietary Fibre10.5 g
Fat21.5 gViscous Fibre1.3 g
Saturated Fat2.4 g
(1 serving – 208 g): 1/6 recipe
Difficulty: Beginner Prep Time 20 min Total Time 20 mins Servings: 6 Calories: 318 kcal (per serving)

Description

Portfolio Diet Score: 4 points per serving

  • Nuts & Seeds: 2 points
  • Plant Protein: 0.5 point
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 1 point

Ingredients

Instructions

  1. In a large bow, whisk together oil, vinegar, and oregano.

  2. Add walnuts, lentils, garlic, cucumber, tomatoes, red onion, parsley and psyllium; toss to coat.

Note

  • Does not store well once mixed.
  • Cooked lentils can be stored on their own for up to a week in the refrigerator.
  • The dressing can be pre-mixed and stored in the fridge for up to a week.
  • Rinsing onion in cold water helps remove some of its harsh raw flavours.
  • Keeping all the ingredients in similar bite size pieces helps keep the recipe tasty.
  • Toasting the walnuts in a small dry skillet will enhance the nutty flavour.
Keywords: Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)

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