Green Glory Lentil Salad


It’s (nearly) July and you have a CSA share, which means you are probably awash with summer squash. Try this hearty and healthy salad for lunch–tender zucchini teamed up with protein and fiber-rich lentils and pumpkin seeds, hearty-healthy avocado, and a crunch of cukes for good measure.

Green Glory Lentil Salad with Tamari Pepitas

serves 2


  • 1/4 cup raw pumpkin seeds (aka pepitas)
  • 1/2 TBS tamari or soy sauce
  • 1/2 cup dry beluga lentils
  • 1 medium zucchini (or other summer squash)
  • 1 medium cucumber
  • 3 scallions (or 1/4 medium sweet onion)
  • 1 avocado
  • 1/2 of a lime, juiced
  • olive oil


  1. Make tamari pepitas: In a hot dry skillet, toast the pumpkin seeds until they start to become fragrant and brown. Add tamari and stir to coat. Remove from skillet and cool.
  2. Cook lentils in a pot of boiling water for about 30 minutes, until tender but not mushy. Drain and rinse with cool water.
  3. Cut zucchini lengthwise into 4 spears, then widthwise into 1/4 inch chunks. Coat the bottom of a small skillet with olive oil and add the zucchini and a dash of salt when oil is hot. Saute for about 5 minutes, stirring a few times until zucchini is soft and starts to brown. Remove from heat and cool.
  4. While lentils and zucchini are cooking, chop scallions. Cut cucumber into medium-size cubes, slightly smaller than the zucchini pieces. Dice the avocado into similar sized pieces.
  5. Assemble: Toss lentils, zucchini, cucumber, scallions, and avocado together. Top with a sprinkle of tamari pepitas and a drizzle of lime juice.

Recipe Inspiration: Beluga Lentil Salad with Greens and Tamari Seeds

Text and photography by Katie Darlington– Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, The Sweetness of the Season