Loaded Lentil Salad with Kuleana Sunflower Lime Vinaigrette
This recipe was shared by our companyʻs Maui Accounting team member, Emily. It was one of the winning recipes in our 2025 Employee Holiday Recipe Contest. Emily loves cooking with our Kuleana Sunflower Oil and we loved tasting this delicious salad!
Lentils:
- 1 cup dried lentils (rinsed)
- 1 cup chicken stock
- 1½ cup water
- 1 bay leaf
- ¼ poultry seasoning
- ¼ tsp thyme
Variations:
Substitute herbs and seasonings to your own liking. Experiment with different spice combinations you may already be familiar with.
Salad:
- Japanese cucumbers sliced thin
- Blueberries (washed and dried)
- Blackberries (washed and dried)
- Cherry Tomatoes (washed and dried)
- Sliced avocado
- Pumpkin Seeds
- Hemp Seeds
- Crumbled Feta Cheese
- Salad greens (I used a prepackaged spring mix)
- Watercress micro-greens
- Finely shredded cabbage
- Chopped parsley
- Chopped cilantro
Variations:
- Substitute the salad greens for your favorites – try arugula or spinach
- Using fruits in season is best – try strawberries and raspberries or even green or gold kiwis
- Nuts and seeds add extra crunch and texture – try sunflower seeds if you have them
Dressing:
- ¼ fresh cup lime juice
- ½ cup Kuleana Sunflower Oil
- 1 clove garlic mashed and finely minced
- 1-2 tbsp honey or pure maple syrup (start with 1 tbsp and adjust to your liking)
- 1 tsp stone ground Dijon mustard (can use regular Dijon but stone ground adds texture)
- ¼ - ½ tsp cumin powder
- Freshly ground black pepper and salt to taste
Variations:
- For a little heat add some minced jalapeno
- For added brightness, add 1-2 tsp of the lime zest (micro-planer works best)
- No limes? Try fresh lemons or oranges
- For extra flavor, add finely chopped cilantro
Instructions:
- Prepare salad dressing Add salad dressing ingredients to a mason jar and shake until well blended. If stored in air-tight container in refrigerator, should last up to 5 days.
- Prepare lentils Bring stock and water to boil. Add rinsed lentils and seasonings, and reduce heat to simmer. Cook until tender firm, but not mushy. Drain and cool before using. Can make ahead and store in refrigerator until ready to use.
- Prepare saladIn a large shallow salad bowl, lay down the salad greens. Sprinkle microgreens (if using) over the salad greens. This is your base. Next, “artfully” arrange the remaining ingredients on top of salad base. Cover with plastic film and chill in refrigerator until ready to serve.
Tip: Use dressing as a marinade for BBQ grilled shrimp. To prepared dressing add chopped parsley, chopped cilantro, and tons more minced garlic. Pour over cleaned and prepared raw shrimp and let marinate for at least 1 hour or overnight in refrigerator. Thread onto BBQ sticks, grill, and enjoy.
