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Herbed Lentil and Arugula Salad

Herbed Lentil and Arugula Salad

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A quick, nutritious salad combining lentils and fresh arugula with fragrant herbs and a simple lemon dressing, designed for easy preparation and brain health support.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Salad
Cuisine: Mediterranean
Calories: 408
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 1 cup lentils about 200 g; cooked and cooled; brown or green lentils work well
  • 2 cups arugula fresh; approx. 40 g total weight
  • 1 tablespoon olive oil extra virgin for best flavor and brain-healthy fats
  • 1 tablespoon lemon juice freshly squeezed preferred
  • 1 teaspoon parsley finely chopped; approx. 2 g; fresh
  • 1/4 teaspoon salt adjust as needed
  • 1/4 teaspoon black pepper freshly ground if possible

Method
 

  1. Place cooked and cooled lentils in a medium bowl.
  2. Add fresh arugula and chopped parsley to the bowl.
  3. In a small container, whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the lentil and arugula mixture and toss gently to combine.
  5. Serve immediately or chill briefly for a cool, refreshing salad.

Nutrition

Calories: 408kcalCarbohydrates: 59gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 302mgPotassium: 1002mgFiber: 30gSugar: 3gVitamin A: 518IUVitamin C: 10mgCalcium: 88mgIron: 8mg

Notes

This salad is quick to prepare and uses brain-healthy lentils and fresh arugula rich in antioxidants. The simple lemon and olive oil dressing adds healthy fats and vitamin C, supporting overall brain health. Using cooked lentils eliminates cooking time, making it practical for busy caregivers. Adjust seasoning gently to suit appetite and preferences.

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