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In a world brimming with culinary possibilities, the Vibrant Zucchini & Lentil Salad Bowl stands out as a refreshing and nutritious option that caters to a diverse array of taste preferences. This colorful dish brings together the wholesome goodness of zucchini and lentils, creating a salad that is not only visually appealing but also packed with essential nutrients. Ideal for lunch, dinner, or even meal prep, this salad is as versatile as it is delicious, making it a staple for health-conscious eaters and busy individuals alike.

Zucchini & Lentil Salad Bowls

Discover the Vibrant Zucchini & Lentil Salad Bowls, a nutritious and colorful dish perfect for any meal. Packed with protein-rich lentils, hydrating zucchini, and fresh veggies like cherry tomatoes and red onion, this salad is not just a feast for the eyes but a powerhouse of nutrition. Whether you’re preparing for lunch, dinner, or meal prep, this versatile salad is easily customizable to fit dietary preferences. Elevate your meals with this delicious, plant-based option today!
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Ingredients
  

1 cup green or brown lentils, rinsed

2 medium zucchinis, either spiralized into zoodles or diced into small cubes

1 cup cherry tomatoes, halved for bursty sweetness

1 small red onion, finely chopped for flavor depth

1 cup corn kernels (fresh or frozen, whichever you prefer)

1 ripe avocado, diced for creaminess

1/2 cup feta cheese, crumbled (optional for a salty kick)

1/4 cup fresh parsley, chopped for freshness

3 tablespoons extra virgin olive oil for richness

2 tablespoons fresh lemon juice for brightness

1 teaspoon garlic powder for a savory undertone

1 teaspoon smoked paprika for a touch of warmth

Salt and black pepper to taste

Instructions
 

Cook the Lentils: In a medium saucepan, add the rinsed lentils along with 3 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain the cooked lentils in a colander and allow them to cool fully while you prepare the other ingredients.

    Prepare the Vegetables: As the lentils cook, prepare your zucchinis. If you have a spiralizer, spiralize the zucchinis into zoodles for a fun texture; alternatively, chop them into small dice if you prefer a more traditional salad.

      Combine Ingredients: In a large mixing bowl, combine the cooled lentils, prepared zucchinis, halved cherry tomatoes, corn kernels, and chopped red onion. Stir gently to incorporate all the ingredients evenly.

        Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, garlic powder, smoked paprika, and a generous pinch of salt and black pepper. Whisk until the dressing is fully emulsified and smooth.

          Mix and Serve: Drizzle the dressing over the salad mixture and gently toss to ensure everything is well coated. Carefully fold in the diced avocado and crumbled feta cheese (if you’re using it), then finish by sprinkling the fresh parsley on top.

            Chill (Optional): For a more refreshing flavor, consider allowing the salad to chill in the refrigerator for about 30 minutes before serving. This will meld the flavors beautifully.

              Garnish and Enjoy: Serve the salad in bowls, garnished with additional parsley or an extra crumble of feta cheese if desired. Enjoy this colorful, nutritious meal that’s both satisfying and refreshing!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings