Salads · 15 min
Balsamic Arugula Salad with Lentils, Tomato, Cucumber, Avocado & Feta
- 15 min
- 2–6 servings
- 544 kcal / serving
A bright, hearty salad where nutty lentils mingle with creamy avocado, tangy feta, and crisp cucumber and tomatoes, all tossed with a balsamic vinaigrette for a quick weeknight bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (5 oz) pkgbaby arugula
- ¼ cupbalsamic vinaigrette
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- 1 (15 oz) canlentils
- ½ mediumred onion
- avocados
- English cucumbers
- red onions
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: lentils
Shopping list by aisle
Produce
- 1avocado
- 1 (5 oz) pkgbaby arugula
- ½English cucumber
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- avocados
- English cucumbers
- red onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) canlentils
Sauces, oils & condiments
- ¼ cupbalsamic vinaigrette
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| baby arugula | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| balsamic vinaigrette | ¼ cup | ½ cup | ¾ cup |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lentils | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Dice the red onion and place it in a medium bowl.
- Rinse and drain the lentils and add them to the bowl with the onion.
- Wash and dry the arugula and other produce; set the arugula aside.
- Halve the grape tomatoes lengthwise and add to the bowl.
- Trim the cucumber and dice it small, then add to the bowl.
- Strip the parsley leaves from the stems, mince, and add to the bowl.
- Halve and pit the avocado, scoop out the flesh with a spoon, and medium dice it into the mixture.
- Crumble the feta over the bowl and pour in the balsamic vinaigrette, then toss to combine.
- To serve, spread the arugula on plates and top with the lentil salad.
Two tips
- Prep the onion, cucumber, and tomatoes ahead and refrigerate in a covered container for quicker weeknight assembling.
- If you have extra cucumber or tomatoes, toss them into the salad for a crisper texture and brighter color using only listed ingredients or common pantry items.
Nutrition per serving
- Calories
- 544 kcal
- Protein
- 22 g
- Carbs
- 52 g
- Fat
- 31 g
- Fiber
- 21 g
- Sodium
- 893 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese30 min · 2–6 servings
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing30 min · 2–6 servings
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan30 min · 2–6 servings
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.