No-Cook Curried Lentil Apple Salad
A crunchy, sweet-and-savory salad of cooked lentils, crisp apple, dried cranberries, celery, and curried yogurt dressing—fully no-cook and perfectly packable for trail or picnic lunches.
Equipment
- Bowl
- Spoon
- Knife
Ingredients
- 1 cup cooked lentils pre-cooked or canned, drained
- 1 small apple cored, chopped
- 1/4 cup celery chopped
- 2 tablespoons dried cranberries
- 2 tablespoons plain Greek yogurt
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Instructions
- In a bowl, mix yogurt, curry powder, lemon juice, and salt.
- Add lentils, apple, celery, and cranberries. Toss to coat.
- Serve immediately or pack in a jar for trail lunches.
- outdoor_notes
- Pre-cooked lentils travel well. Greek yogurt in a small container or dry yogurt powder works for ultra-lightweight trips.
- image_prompt
- Colorful curried lentil and apple salad in a camp bowl, with cranberries and celery visible, set on a mossy log, sunlight filtering through forest leaves, spork beside, 1920x1280, shallow depth of field, vibrant outdoor magazine styling.
Notes
Pre-cooked lentils travel well. Greek yogurt in a small container or dry yogurt powder works for ultra-lightweight trips.