Lemon-Herb Lentil & Roasted Zucchini Salad with Toasted Sunflower Seeds
This vibrant, protein-packed salad combines quick-cooked lentils, sautéed zucchini, and fresh herbs, finished with a zesty lemon dressing and crunchy toasted sunflower seeds. Perfect for a light, dairy-free meal in under 20 minutes.
- 2 cups cooked brown or green lentils (canned or pre-cooked)
- 2 cups zucchini, diced
- 2 tbsp olive oil
- 1 large lemon (zest & juice)
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 0.25 cup sunflower seeds
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Heat a large skillet over medium-high heat. Add sunflower seeds and toast, stirring frequently, until golden and fragrant, about 2 minutes. Transfer to a plate.
⏱️ 2 minutesIn the same skillet, add 1 tablespoon olive oil. Add diced zucchini and sauté until just tender and lightly browned, about 4 minutes.
⏱️ 4 minutesAdd minced garlic, salt, and pepper to the zucchini; cook for 30 seconds until fragrant.
Stir in the lentils and cook until heated through, about 2 minutes.
⏱️ 2 minutesRemove from heat. Toss in lemon zest, lemon juice, remaining olive oil, parsley, and dill. Adjust seasoning to taste.
⏱️ 1 minuteDivide salad among plates and sprinkle with toasted sunflower seeds before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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