Lentil Salad with Cauliflower and Olives

Marisa Dooley (author) Oct 31, 2020
Lentil Salad with Cauliflower and Olives
Average Recipe
Prep Time
10 minutes
Cook Time
35 minutes

Black lentils are an excellent choice to use in salads because they have a thicker skin and do not disintegrate as easily as some other lentil varieties do. If you can not find black lentils, French lentils can be substituted. Be careful not to overcook them and drain them and allow them to cool in a thin layer so they do not overcook and turn to mush. I like to serve this salad with roasted chicken or fish for a satisfying dinner, or a poached egg for a nourishing breakfast. 



¾ cups black beluga lentils
¼ teaspoons sea salt
1 heads cauliflower cut into florets
1 tablespoons avocado oil
½ teaspoons sea salt
1 cups microgreens (or baby arugula)
½ cups castelvetrano olives
¼ julienned red onions


1 freshly squeezed lemons
1 teaspoons dijon mustard
1 teaspoons raw honey
1 cloves garlic crushed
¼ teaspoons sea salt
3 tablespoons extra virgin olive oil