Hi, friends! I’m so excited to talk to you again!!
I was on vacation with my family last week in the wonderful Outer Banks, so I used it as an opportunity to step away from my computer, phone, and all-things electronic.
And man, oh man…it was GLORIOUS.
You guys know I just adore this little corner of the internet where we can gush about how much we love peanut butter, how I’m a total cookie monster, and how I could eat oatmeal morning, noon, & night.
Recently, I’ve been feeling completely and totally burnt the heck out. It’s not that I don’t love Fooduzzi, food blogging, or you anymore. Because, with the exception of a few people and a cat, those three things are the most important things in my entire life. But recently, I haven’t had the energy, the time, or the desire that I once had when it came to my blog.
After Mark pointed out that I haven’t taken a single break from blogging in the year and a half since I started Fooduzzi, I decided that I needed a week of completely vegging out, eating #allthethings, and spending time with family.
But I’m back, baby! And with a summer salad that I just can’t.stop.thinking.about.
Let’s talk about this salad. It’s so simple and totally customizable to meet your needs. I like to think of this salad as a “clean out your fridge” kind of meal. Don’t have zucchini but have a mountain of broccoli you need to use up? How about radishes instead of green onions? This is the perfect place to mix and match to create your perfect salad.
For me? It ain’t summer without using corn and zucchini as much as possible. I’m absolutely obsessed with caramelizing corn on the stove at the moment, so I of course used it here. After creating some carrot ribbons with a vegetable peeler, chopping up some tomatoes and green onions, and cooking up some lentils, I was well on my way to a delicious and filling meal.
And the dressing. Oh, the dressing! I’ve had such a soft-spot for honey mustard dressing since I was wee. If it was available, I’d dip everything and anything into it. It’s one of the reasons why I love this Roasted Broccoli Quinoa Salad so much. So because it works so gosh-darn well on that salad, I decided to try it in a more…summery application. It pairs so well with the sweet corn and carrots, and the mustard really stands up to the lentils. Obsessed is an understatement when it comes to this dressing!
But the day after I made this vegetable lentil salad, I became a savory breakfast person. I just could not get enough. That dressing, those fresh summer veggies, those filling lentils will do that to ya.
I hope you give this simple 20-minute salad a try, friends!Print
Honey Mustard Lentil Vegetable Salad
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 3-4 servings 1x
- FOR THE HONEY MUSTARD DRESSING:
- ¼ cup olive oil
- 1–2 Tbsp. dijon mustard*
- 2–3 Tbsp. honey (or maple syrup for vegans)**
- juice of ½ lemon
- 1 small garlic clove, minced or grated
- salt + pepper
- FOR THE SALAD:
- 1 Tbsp. olive oil
- 1 medium zucchini sliced into 1/2” half circles
- 1 cup frozen corn
- 1 cup uncooked green lentils, rinsed, picked, and cooked according to package directions (best if drained completely and still hot)
- 2 small carrots, peeled into ribbons
- 1/2 cup mini heirloom tomatoes, sliced in half
- 2–3 green onions, sliced thin to garnish
- salt + pepper
- For the dressing: Combine olive oil, dijon, honey/maple syrup, lemon, and garlic in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
- For the salad: Heat olive oil in a medium skillet over medium heat. Add zucchini and season with salt and pepper. Sauté until it starts to get tender (3-5 minutes), and then add corn. Sauté until the zucchini and corn are caramelized and browned (5-7 minutes).
- Add cooked lentils to a large bowl. Add sautéed zucchini and corn, carrot ribbons, and tomatoes. Pour half of the dressing over top, seasoning with salt and pepper if needed. Sprinkle with green onions and serve with extra dressing on the side.
*I used 2 Tbsp. because I love the tanginess that the dijon brings this salad. Mark thought it was a little strong. If you’re especially sensitive to mustardy flavors, start with 1 Tbsp., taste, and increase if necessary.
**Just like the mustard, start out with 2 Tbsp. honey, and then taste and increase if desired!
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