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Lentil Salad with Delicious Lemon-Tahini Dressing

By September 11, 2016Recipes
Reading Time: 2 minutes
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Have you ever gone to the supermarket to buy a jar of tahini — because a recipe called for “1 tbsp” of it — and then months later noticed the almost-full jar of tahini sitting in your pantry? I’m just asking because I can totally relate to this scenario. If you’re like me, and you know (without even having to look) that you have some leftover tahini that needs to be used, then I’m here to help.

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This recipe is also a great way to make a flavorful and nutritious salad that’s not your everyday combination. This is easy to put together, and you’ll wind up with a hearty salad that can be served as a side or a main meal — and best of all you’ll use up a quarter-cup of tahini.

Lentil Salad with Delicious Lemon-Tahini Dressing

This recipe is also a great way to make a flavorful and nutritious salad that’s not your everyday combination.

Category Salad, Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Jannine Myers


Salad Ingredients:

  • 1 cup uncooked green lentils picked over and rinsed
  • 1 bunch of asparagus ends trimmed and sliced into one-inch pieces
  • 3 cloves garlic minced
  • 5 cups spring greens your choice
  • 1 small avocado diced
  • 1/4 cup green onion finely sliced
  • 1/4 cup each of pine nuts and dried tart cherries no sugar added
  • 2 tbsp olive oil

Dressing Ingredients:

  • 1/4 cup tahini
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • Pinch cayenne pepper optional
  • Salt and pepper to taste


  1. Prepare the dressing by combining all the ingredients together in a large jug and whisking until smooth. Taste and adjust seasoning if necessary. Set aside.
  2. Bring the lentils to boil in 3 cups of water. Boil for a few minutes and then reduce heat to low. Cook about 20 minutes, until the lentils are tender but not mushy.
  3. Heat the olive oil in a large skillet over medium-high heat, then cook the asparagus for about 3 minutes. Add the garlic and continue to cook for a minute or so more. Add the spring greens and cook just until they begin to wilt. Remove from heat and season with salt and pepper.
  4. To serve: layer plates first with the green vegetables, then the lentils, and top with diced avocado, green onions, pine nuts, and dried cherries. Drizzle with the lemon-tahini dressing and enjoy!

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Jannine Myers
Jannine is an avid trail runner, freelance writer/blogger, and running and nutrition coach. She currently resides in Okinawa, Japan, but will soon be moving back to her hometown of Auckland, New Zealand. You can follow her running adventures and nutrition tips by liking her Facebook page or reading her blog.