Salad trio

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Salad trio

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Adjust Servings:
For the lentil salad:
1 can French lentils
1 teaspoon Garlic paste
1 tablespoon Thyme
1 tablespoon Dijon mustard
1 tablespoon Rice vinegar
1 tablespoon fresh Parsley
1 pinch Salt and pepper
2 tablespoons Olive oil
For the zucchini salad:
1 Zucchini
1 Carrot
1 Fennel bulb
1/4 cup sliced Almonds
2 tablespoon shaved Non-dairy Parmesan-like cheese
1 tablespoon Lime
2 tablespoons Olive oil
1 tablespoon fresh Parsley
1/2 teaspoon Cumin
To taste Salt and pepper
For the watercress salad:
5-6 stems Watercress
2 tablespoons pickled Beetroot

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low-Carb

A colourful and flavourful dish, this salad trio is a feast for the palate and for the eye.

  • 15 minutes
  • Serves 2
  • Easy


  • For the lentil salad:

  • For the zucchini salad:

  • For the watercress salad:



If you want a light dinner or a colourful dish at the center of the table, this salad trio will do the trick: lentils in thyme and mustard dressing, zucchini-carrot-fennel salad with vegan Parmesan and almonds, and watercress-pickled beet salad.

To prepare the lentils in thyme and mustard dressing, drain the lentils from the water in the can, transfer them to a bowl,  then add the thyme and garlic paste. Mix well. Then, prepare the dressing by mixing all the ingredients and pour over the lentils. Mix well and set aside.

For the zucchini-carrot-fennel salad, with vegan Parmesan and almonds, shave the zucchini and carrot with a potato peeler. Thinly slice the fennel, and transfer everything to a separate bowl. Drizzle with lime juice, mix, and then prepare the vinaigrette. Pour the vinaigrette over the salad and mix gently. Toast the almonds, shave the vegan Parmesan-like cheese, and add them to the salad.

For the watercress-picked beet salad, simply rinse the watercress.

Finally, compose the dish: add a couple of scoops of each salad to the plate, keeping them separate. Top the watercress with pickled beet and decorate with the fennel leaves. Serve and enjoy!

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5 minutes

Prepare the lentil salad

Drain the lentils and transfer them to a salad bowl. Add the garlic paste, thyme and fresh parsley. Mix well. Then, prepare the dressing by whisking together the mustard, rice vinegar, salt, pepper, and olive oil. Mix until you obtain a smooth texture. Drizzle over the lentils and mix well. Set aside.

8 minutes

Prepare the zucchini salad

Rinse well the zucchini and the fennel bulb. Chop off the zucchini ends, and discard them. Shave the zucchini with the help of a potato peeler and transfer to a salad bowl. Peel the carrot and shave it. Transfer to the salad bowl. Discard the outer layers of the fennel bulb, halve it, and slice it thinly. Transfer to the salad bowl. Toast the almonds in a small skillet, for 2-3 minutes, until they start to brown. Take off the heat and transfer to the salad bowl. Shave the vegan Parmesan-like cheese and top the salad. Add the fresh parsley. Finally, in a small bowl, mix together the olive oil, cumin, salt, and pepper. Mix well, then pour over the salad. Mix gently and set aside.

2 minutes

Compose the salad

Compose the salad in the serving plates by adding a few spoons of the zucchini salad and of the lentil salad in separate corners of the plate. Then, rinse the watercress and lay it in the plate. Top with the pickled beetroot.



Serve and enjoy at room temperature.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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