Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad


1/4 cup apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon cayenne Pepper
2 cups broccoli (chopped into small florets)
1/2 English cucumber (diced)
1 cup matchstick carrots
1 yellow bell pepper (finely sliced)
1 cup cherry tomatoes (halved)
1 cup chopped purple cabbage
2-3 scallions, chopped
2 cups brown lentils (cooked, drained and rinsed)


1. Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.

2. Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

*I like to marinate veggies for at least 2 hours before serving. Delicious up to 3-4 days in fridge!

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