Lentil Salad with Hearts of Palm and Olives

This salad is filling, fresh and so tasty. It’s also super easy to prepare. And if you use canned lentils, you can make this wholesome meal in less than 15 minutes.


I love salads, I have salads every single day. They are my favorite thing in the world. But I don’t just love any salad. I like hearty, colorful, protein-rich salads. And I looooove dressings, dressings take already delicious vegetables to the next level. And no, dressings are not optional, if you ask me. I think salads without dressings are boring (sorry, not sorry). But dressings don’t have to be complicated to be awesome, a simple vinaigrette like the one I used on this lentil salad can be absolutely delicious.


Hearts of palm are so underrated. Hearts of palm are not only delicious but they’re jam-packed with amazing health benefits too. Want to learn about this incredible plant, check out this link.

The combination of lentils, hearts of palm, avocado and olives is so satisfying. I also added tomatoes and onions and fresh herbs. It’s super flavorful and I think you are going to love this refreshing blend of flavors.


This lentil salad travels well, unlike regular salad. I sometimes make it the night before and have it for lunch at work the next day. It’s the perfect, healthy plant-based meal. Full of the good stuff.

If you try this vegan salad let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!



Lentil Salad with Hearts of Palm and Olives

Protein-rich, filling and oh-so-tasty Lentil Salad with Hearts of Palm and Olives. A beautiful salad that also happens to be vegan, super healthy and so easy to make.
Prep Time 15 minutes
Servings 2 as a main - 4 as a side



  • 1 cup of cooked lentils - I used organic canned lentils, drained and rinsed*
  • 1 cup of finely chopped tomato, measured after chopped
  • ½ cup of finely chopped hearts of palm, measured after chopped
  • ½ cup of black olives, finely chopped
  • ½ cup parsley, finely chopped
  • ½ medium onion, thinly sliced**
  • ½ Hass avocado, finely chopped
  • Sea salt and pepper to taste


  • 2 Tbsp olive oil
  • 4 tsp white wine vinegar
  • 2 tsp lemon juice
  • 1 tsp chili flakes
  • 1 small garlic clove, minced


  • Place all the vinaigrette ingredients in a small jar, close the lid and shake well until combined.
  • Place all the salad ingredients in a big bowl. Add white wine vinaigrette and sea salt and pepper to taste. Gently toss to combine.
  • Enjoy!


*1 cup of cooked lentils is approximately 1/3 cup + 1 Tbsp of uncooked lentils. To cook the lentils, add them to a small saucepan and cover them with lots of water. Bring them to a boil, then lower the heat and simmer for 20-25 minutes; until tender. Drain and rinse with cold water.
**I don’t like the strong taste of raw onions, so I place the sliced onion in a small bowl and I cover it with boiling water. After ten minutes, I drain and rinse the onion with cold water. Bye-bye pungent taste, hello delicious mild flavor.