This refreshing mixture is perfect for summer, and perhaps even as a satisfying winter dish served sautéed instead of chilled. Serve with lemon wedges. 2 tablespoons olive oil. Recipe by Verduras. 1 medium-sized zucchini (about 2 cups chopped) 2 tablespoons freshly chopped oregano. Enjoy this … Lentil, Zucchini and Tomato Salad. 2 tablespoons freshly chopped thyme. But the real winner here is the sunflower seed vinaigrette. Add lentils, tomato, parsley, capers, balsamic and remaining dill, lemon juice and olive oil. Cut the zucchini strips in half, then arrange over the salad greens along with … Quickly-charred zucchini adds smoky depth of flavor to the al dente lentils, and a pop of sweetness from golden raisins brightens each bite. Top with fish and sprinkle with extra dill. Divide among serving plates. It’s original, fresh, and best of all, it’s versatile. As the cooked lentils and grilled veggies are cooling, prepare the salad by arranging the arugula or salad greens on a large platter. Bring to a boil then lower the heat, cover, and simmer until the lentils … This delicious lentil salad makes healthy eating feel like anything but a chore. Gently toss to combine. Directions: Place the lentils in a pot with 4.5 cups of water. Get the recipe for Superfood Lentil Salad. Nutritions of Barbecued fish with grilled zucchini and lentil salad … sea salt, to taste. Place zucchini and squash in a large bowl.