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Big Green Lentil Salad

Big Green Lentil Salad


  • 1½ cups green lentils, rinsed
  • ¾ tsp. kosher salt, divided, plus more
  • 1⅓ cups plain Greek yogurt
  • 2 garlic cloves, finely chopped
  • ½ tsp. ground turmeric
  •  Freshly ground black pepper
  • 1 cup unsalted, roasted ULTRANOSH sunflower seeds
  • 1 Tbsp. plus 1½ tsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 ripe avocado, cut into cubes
  • 1 cup baby arugula
  • 1 cup basil leaves, torn if large


  • Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.
  • Mix yogurt, garlic, turmeric, ¼ tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
  • Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining ½ tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
  • Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

© Heidi Swanson | Chelsie Craig

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