Crispy Red Lentil Salad with Honeycrisp & Honey-Mustard Dressing

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This salad combines plant-based protein and fiber from red lentils with hydrating, nutrient-rich vegetables and fruit, supporting digestion, sustained energy, and overall heart health. A great source of vitamin C, protein, and calcium, supporting muscle and bone health.

Serves 2 as a main or 3–4 as a side.

Ingredients

Salad

• ½ cup dry red lentils

• 1 cup water, for soaking

• 1 medium shallot

• 1 Honeycrisp apple

• ½ English cucumber

• 1 small fennel bulb (or ½ large)

• 6–8 zucchini blossoms

• 1 small head butter lettuce

• 1 oz Parmigiano-Reggiano

• Oil, for searing

• Salt and black pepper

Dressing

• ¼ cup plain Greek yogurt

• 1 Tbsp extra-virgin olive oil

• 1 Tbsp Dijon mustard

• 1 Tbsp honey

• 1 Tbsp apple cider vinegar

• Salt, to taste

Instructions

1. Mix the almond flour, lime juice, lime zest, maple syrup, coconut oil, and vanilla extract with a rubber spatula until a packed dough ball forms.

2. Divide into 12 equal pieces. Roll into balls, then gently flatten each into a disc that still holds its shape.

3. Refrigerate for 20–30 minutes.

4. Meanwhile, whisk the powdered sweetener, lime juice, and vanilla extract until smooth for the icing. Set aside.

5. Bake at 350°F for 12–14 minutes in the oven, or 7 minutes in the air fryer.

6. Cool completely, then spoon the icing over the cookies and garnish with extra lime zest.