Macadamia Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and packed with texture, this lentil and cucumber salad is the kind of dish that tastes like it took way more effort than it actually did. The dressing is where the magic happens — fresh ginger and ground turmeric give it a warm, golden depth, while lemon juice and cumin keep things lively and bright. French or green lentils hold their shape beautifully after simmering, so every bite has a satisfying chew rather than turning mushy. Cool cucumber half-moons, fresh parsley, and sliced scallion greens add crunch and color, and dry-roasted pumpkin seeds bring a toasty, nutty finish without any tree nut concerns whatsoever. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about unexpected additions sneaking into your bowl. It works equally well as a hearty lunch on its own or as a vibrant side alongside grilled proteins or flatbread. Make a big batch — it holds up well and the flavors only get 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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