Green lentil salad

Heart Smart Gluten Free Low Sodium

Build up your bones with bok choy! This cabbage-like vegetable contains calcium, vitamin K, magnesium and phosphorous – all important for bone health.


3 cups water
1 cup dried green lentils
1 bay leaf
1 cup diced celery
1 1/2 cucumbers, peeled and diced
2 bok choy leaves, finely chopped
1/2 cup frozen corn, thawed
1/2 cup diced sweet onion
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
3 cloves garlic, minced
2 teaspoons spicy brown mustard
1 teaspoon dried dill weed


  1. In a medium saucepan, bring water, lentils and bay leaf to a boil. Reduce heat to medium-low, cover and allow to simmer for 20 minutes or until lentils are tender. Remove bay leaf, drain and set lentils aside to cool.
  2. In a medium bowl, combine celery, cucumbers, bok choy, corn and onion. Toss.
  3. In a small bowl, whisk together the oil, vinegar, garlic, mustard and dill weed.
  4. Add cooled lentils to the bowl of vegetables. Pour dressing over the salad just before serving. Toss.
  5. Serve immediately.

Makes 6 servings

Recipe contains: corn

Carb choices per serving: 1 1/2

First Published: 01/29/2015
Last Reviewed: 01/29/2014

green lentils
Make a homemade soup or stir-fry within a few days of making this recipe to use up leftover bok choy. (You’ll only use two leaves for this salad.)
green lentil salad label