Dairy Free Turmeric-Ginger Lentil & Cucumber Salad
This vibrant salad is built on hearty green lentils tossed in a bright, golden dressing of fresh lemon juice, grated ginger, turmeric, and cumin — a combination that's earthy, zesty, and genuinely craveable. Cool cucumber half-moons, fresh flat-leaf parsley, and sliced scallion greens keep things light and crisp, while dry-roasted pumpkin seeds add a satisfying crunch in every bite. Every single ingredient here is naturally free of dairy, so there's no need to swap anything out or second-guess a label — it's just clean, whole food from start to finish. The dressing comes together with a quick whisk and coats the lentils beautifully, making this one of those recipes that looks far more impressive than the effort involved. It works equally well as a hearty lunch on its own or as a bold side dish alongside grilled proteins or roasted vegetables. Make a batch ahead of time and let the lentils soak up that turmeric-ginger dressing — it only gets better as it sits.
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or french lentils, rinsed
- 3 cups water
- ½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely minced
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ½ cup fresh flat-leaf parsley, roughly chopped
- 3 scallions (green tops only), thinly sliced
- ¼ cup dry-roasted pumpkin seeds
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any remaining water and spread the lentils on a large plate or sheet pan to cool for 10 minutes.
- 2
While the lentils cool, whisk together the olive oil, lemon juice, turmeric, grated ginger, garlic, cumin, black pepper, and 1/4 tsp salt in a small bowl until the dressing is uniform in color and the oil is fully emulsified.
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