Get my newest recipe via email:

Salad with Beluga Black Lentils, Fresh Mozzarella, and Curry Vinaigrette

When the thermometer outside climbs into the 80’s and beyond, dinner calls for main course salad. This green salad with beluga black lentils, fresh mozzarella, and curry vinaigrette comes with plenty of protein and a to-die-for curry vinaigrette.

Green Salad with Beluga Black Lentils, Fresh Mozzarella, and Curry Vinaigrette

Our CSA box featured gorgeous salad greens and a nice assortment of other veggies. From that produce and a package of tiny black lentils, plus a round of fresh mozzarella cheese, this green salad with beluga black lentils, fresh mozzarella, and curry vinaigrette was born. After this salad reached toddler stage, I began cooking more and more vegan vegetarian. Now, mostly cubes of tofu instead of cheese get marinated in this curry vinaigrette. We love it both ways!

Not too long ago I stayed with friends in Santa Barbara California. They take full advantage of the area’s incredible Farmer’s Markets and local produce, and they like to exercise and drink in Vitamin D sun. We fast-walked the beach, and I took my first water aerobics class ever. I love staying with friends who enjoy a healthy lifestyle!

As we were about to make our farmer’s market inspired main course salad dinner, we felt the roll of a rather big earthquake! After looking at each other with startled wide open eyes, we calmed down and pulled together a salad like this one.

Have you ever been in an earthquake? We later learned that the earthquake’s epicenter was just a couple miles away. It definitely felt like it!

cooked beluga lentils for Green Salad with Beluga Black Lentils, Fresh Mozzarella, and Curry Vinaigrette

If you cook the lentils ahead of time, you can throw this salad together in a jiffy. Add whatever fresh veggies you have. Stir some of the savory curry vinaigrette into the lentils, and dress diced fresh mozzarella cheese or cubes of firm tofu the same for a colorful flavorful main course salad.

Make it a fabulous week–get in the kitchen and make a main course salad for dinner!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here.

For more vegetarian recipe ideas, peruse my Pinterest boards.

Find daily vegetarian and healthy living ideas on my Facebook page.

Follow me on Instagram! It’s my favorite!

If you make this curry vinaigrette and love it, please consider leaving a blog post comment. Your comments help fellow readers learn more about the recipe. And If you like this recipe, I’d be grateful if you’d give a ✮✮✮✮✮ rating on the recipe card below.

0 from 0 votes
Green Salad with Beluga Black Lentils, Fresh Mozzarella, and Curry Vinaigrette
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Take your beautiful composed salad directly to the table so everyone can feast their eyes first.  You can substitute tofu cubes for the mozzarella for a vegan salad. Makes 4 to 6 servings.

Course: Salad, Salad Dressings
Cuisine: American, Vegan Friendly, Vegetarian
Keyword: Salad, curry vinaigrette, black lentils, fresh mozzarella cheese or tofu
Servings: 5 servings.
Author: Letty Flatt
The lentils:
  • ¾ cup black beluga lentils
  • 2 tablespoons plus 3 tablespoons fruity extra virgin olive oil
  • ¼ teaspoon plus ¼ teaspoon fine sea salt
  • Freshly ground black pepper
Curry vinaigrette:
  • 1 tablespoon Dijon-style mustard
  • ¼ cup unfiltered apple cider vinegar
  • 2 teaspoons curry powder
  • 3 tablespoons avocado oil
  • 2 tablespoons finely chopped chives, optional
Greens and goodies:
  • 4 ounces firm tofu or fresh mozzarella cheese, cut into ½-inch cubes
  • 5 ounces mixed baby salad greens
  • Carrots, jicama, avocado, or tomatoes, as desired
Cook the lentils:
  1. Look over the lentils, sorting out any that don’t look right—rogue pieces of rock and such. Rinse, put in a saucepan, adding water to at least 2 inches above the lentils. Bring to a boil. Simmer until the lentils are tender, 20 to 25 minutes.

  2. Drain the lentils. Toss with the first 2 tablespoons of olive oil, the first ¼ teaspoon of salt and plenty of black pepper. Set aside.

Make the curry vinaigrette:
  1. Put the mustard, apple cider vinegar, salt, and curry powder in a bowl. Anchor the bowl in a circle made from a damp towel. Whisking constantly, slowly drizzle in the remaining 3 tablespoons of olive oil and the avocado oil. Add about 10 grinds of black pepper and the chives, if using.

Put the salad together:
  1. Mix a few tablespoons of the curry dressing into the reserved lentils. Marinate the tofu or fresh mozzarella in about 1/4 cup of the curry dressing.

  2. Choose a pretty salad bowl. Mound the mixed greens in the bowl, tearing them into fork-size pieces if they are large leaves. Arrange the vegetables in concentric rings over the lettuce. In the center, pile the curry-dressed lentils.

  3. Drain the tofu or mozzarella cubes and spoon the curried cubes on top of the lentils.

  4. Serve extra vinaigrette on the side.

Recipe Notes
  • For vegans: Substitute cubes of fresh extra firm tofu for the mozzarella.
  • Use any assortment of vegetables—including as snow peas, cherry tomatoes, blanched haricots verts. It's the cook’s choice according to what’s in the fridge.
  • Substitute more olive oil or walnut oil for the avocado oil.

1 comment

  • It was such a sweet visit, minus the tainted frozen berries! Thanks for the delicious dinner you made us. Reply · 12 June, 2013

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.