Crunchy Lentil and Brown Rice Salad with Honey-Citrus Tahini Dressing

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In my humble opinion, it's the dressing that makes the salad. I know, I'm a dietitian so I'm supposed to say it's all about the veggies, but whatever. It's the truth.  

Homemade dressing tastes so much better than bottled - I don't think we've purchased salad dressing in years! It may sound complicated, but I promise, it takes just a few minutes to whip up. 

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The honey-citrus tahini dressing in the recipe is my all-time favorite. I love it on heartier salads especially. It is also fantastic with crudites for a snack or drizzled on grilled tofu. I also like to use it in Middle Eastern inspired pita sandwiches, like my pita sandwich with yogurt chickpeas or sweet potato falafel naan wrap

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Lentil and Rice Salad with Lemon-Tahini Dressing

Serves 4

Dressing:

  • 1/4 cup tahini
  • 1/4 cup water
  • Juice from 1/2 lemon
  • 1 tbsp honey
  • 1 clover garlic, minced
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Salad:

  • 2 cups cooked lentils, cooled
  • 1 cup cooked brown rice, cooled
  • 4 diced radishes
  • 1/2 cup diced red onion
  • 2 stalks celery, diced
  • 3 tbsp mint, chopped
  • 4 ounces crumbled feta
  • Microgreens, watercress or arugula
  1. First, make the salad dressing. Whisk all ingredients together in a small bowl. Season with salt and pepper to taste. 
  2. Toss all of the salad ingredients except for the greens together in a large bowl. Divide the greens into four bowls. Top with the rice and lentil mixture. Drizzle (or completely saturate) with dressing and serve.

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