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Cucumber Lentil Turmeric Salad


For the salad:

  • 1 seedless English cucumber
  • ½ cup of beluga black lentils or French lentils
  • 2 cups mache leaves (may substitute watercress)


For the ginger-turmeric vinaigrette:

  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 1 tsp. grated ginger
  • 1 clove finely minced garlic
  • ½ tsp. ground turmeric
  • 2 tsp. honey
  • Juice of half a lemon
  • salt & freshly ground pepper to taste
Recipe thumbnail


  1. Rinse lentils, then cook them according to package instructions.
  2. Wash the cucumber, trim off the ends. Using a vegetable peeler, create long, thin cucumber ribbons.
  3. Wash all greens, dry with a paper towel, and add them to a large salad bowl.
  4. To make the vinaigrette, add all ingredients to a blender and combine, or whisk together in a small bowl until blended.
  5. Drizzle vinaigrette over salad, coating all ingredients. Serve immediately.
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