Lentil and arugula salad

Kalamata olives add briny notes to this vegetarian dish.

The key to upgrading salads is an excellent dip, says Dana Tough, a Seattle-based chef developer at ChefSteps. This recipe calls for romesco sauce, a bright red pepper-based dip traditionally made with almonds. While a store-bought one is great for saving time, if you’re looking for more complex flavor try this version made with toasted hazelnuts and pistachios, suggests Tough.


1 ¾ ounces arugula
½ cup zucchini, diced
15 Kalamata olives, cut in half
4 tablespoons olive oil
1 lemon, juiced
4 tablespoons romesco sauce



In an airtight container, combine the lentils, arugula, zucchini, Kalamata olives, olive oil, and lemon juice. Place the romesco sauce in a separate airtight container. Store everything in the fridge.



Drizzle the lentil and arugula salad with romesco sauce. Season with salt and pepper as desired.

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