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Homemade dressing + salad for a protein packed lunch!

I felt that it was totally necessary to add the “it’s more exciting than it sounds” in the title of this post. Because really, when has anyone (who isn’t criminally insane) jumped for joy at the words “lentil salad.” Pretty much the lamest two words ever. That being said, I pinky swear (which is the most serious of swears) that you will be absolutely losing it over how great this salad and dressing are. This is good shit my friends.

Salad ingreds:

  • 1 can lentils (green ones)
  • ½ medium red onion diced
  • Chopped roma tomatos
  • ¼ cup roughly chopped fresh Italian parsley
  • Avocado

Dressing ingreds:

  • 1 tbsp Dijon mustard
  • 1 tbsp coarse seeded mustard
  • ½ tsp garlic powder
  • juice ½ lemon
  • 5 tbsp white wine vinegar
  • ¼ cup EVOO (extra virgin olive oil)
  • Coarse sea salt

K guys, you ready? Lets do it. 

Step 1: Whisk together all the ingredients for the dressing. Set aside.

Step 2: Open your can of lentils and put into a pasta strainer. Rinse them with water until all the gross lentil “juice” is grained. Strain out all the water so the lentils are as dry as you can get them. (This step is so necessary. The smell of the inside of canned goods is seriously weird if you don’t rinse them lol.)

Step 3: Chop up your red onion, roma tomatoes, and parsley. Combine in a bowl with your drained lentils.

Step 4: Add the dressing to the salad, and top with chopped avocado. Crack a little more salt & pepper on top and you are done!

Make this in the evening for a great protein-packed lunch at work. More protein = less hungry = happiness. Nobody likes the 4 o’clock hangries in the office. 😜

Okay so tell me… Have I convinced you guys to try this recipe yet?! It is the freakin’ bomb so please give it a go and let me know what you think. 😘







  1. This looks AH-MAZING. Here in Scotland our avocados are pretty sad so all the colours in this salad (and the avocados esp) are making me super jealous. Wanna send me some?! haha
    A++ post. Can’t wait to try this when I’m back in the land of non-sad avocados….
    xx, Pia


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