This is another quick and easy salad recipe that is best prepared the morning of your lunch or dinner to allow optimal chilling for the best flavour.

Artichoke and lentil salad – PICTURE – Women's Health & Fitness



  • 3 cups pre-cooked lentils*

  • 400 g can artichoke hearts, drained and quartered 

  • 23 cup red pepper (diced)

  • 13 cup black olives (chopped)

  • 1/4 cup red onion (chopped)

  • 1/4 cup fresh parsley (chopped)

  • 7 g fresh mint leaves (chopped)

  • 3/4 tsp dried basil

  • 13 cup olive oil

  • 1/4 cup red wine vinegar

  • Salt and pepper, to taste

*Requires a pre-cooked ingredient

What you’ll do

In a large bowl, combine the lentils, artichoke hearts, red pepper, olives, red onion, parsley, mint, and basil.

In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.

Season with salt and pepper to taste before serving. 

Recipe from fitness model Andrea Albright.

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