Vibrant Moringa Lentil Salad with Citrus Tahini Dressing

Published: February 22, 2026
Anna SokolAnna Sokol
Categories: Lunches, Salads, Mediterranean Diet, Gluten-Free
Tags: Dinner, healthy, gluten-free, vegan, Salad, Lunch, High-Iron
A bright, vibrant Moringa Lentil Salad with Citrus Tahini Dressing. Visible: cooked green lentils, a dusting of moringa powder, mixed salad greens, halved cherry tomatoes, diced cucumber, sliced avocado, toasted pepitas, and creamy tahini dressing drizzled on top. Style: Mediterranean-inspired, fresh and healthy. Presentation: served in a clean white bowl on a rustic wooden table with natural light and shallow depth of field, high-end food magazine quality. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Moringa Salad

This Moringa Lentil Salad is one of those dishes I make when I want something bright, nourishing, and a little proud to bring to the table. Earthy green lentils meet fresh greens, crunchy pepitas and creamy avocado, while moringa—an iron-packed superleaf—lifts the whole salad with a gentle green boost. It's vegan, naturally gluten-free, and full of satisfying textures that make it feel like a complete meal.

The citrus tahini dressing ties everything together with a tangy, nutty finish and helps distribute the moringa so every bite tastes fresh. It's easy to put together for a lively weeknight dinner or to pack for lunch; once you taste that sunny dressing and the hint of moringa, you'll want to make this regularly.

Ingredients

  • 1 cup green lentils (dry)
  • 3 cups vegetable broth or water
  • 2 tbsp moringa powder
  • 4 cups mixed salad greens
  • 1 cup cucumber
  • 1 cup cherry tomatoes
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1 piece avocado, sliced
  • 3 tbsp tahini
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp water (to thin dressing)

Instructions

  1. Rinse lentils and place in a medium saucepan with vegetable broth or water. Bring to a simmer over medium heat, then reduce to low and cook uncovered until tender but not mushy, about 20–25 minutes. Drain any excess liquid and let cool slightly.

  2. While lentils cook, whisk together tahini, lemon juice, olive oil, maple syrup, ground cumin, salt and pepper in a small bowl. Add 2 tbsp water to reach a smooth, pourable consistency. Stir the moringa powder into the dressing so it dissolves evenly and doesn’t clump.

  3. In a large bowl combine mixed salad greens, cucumber, cherry tomatoes, red onion and parsley. Add the warm lentils and toss gently to combine so the greens wilt slightly.

  4. Pour most of the citrus tahini-moringa dressing over the salad and toss to coat; reserve a little dressing to drizzle on top when serving. Fold in sliced avocado and sprinkle toasted pepitas over the salad.

  5. Taste and adjust seasoning with more salt, pepper or lemon juice if needed. Serve immediately, or chill for up to 2 hours—if chilled, bring to room temperature before serving for best flavor.

Tips & Notes

  • If you can't find moringa powder, finely chopped fresh moringa leaves (about 1/2 cup) can be used; add them at the end so they stay bright.
  • Cook lentils just until tender so they keep a nice bite—overcooked lentils can get mushy and heavy in a salad.
  • Toast pepitas in a dry skillet for 3–4 minutes until fragrant to boost crunch and flavor.
  • Make the dressing ahead and keep refrigerated up to 3 days; whisk again before using if it thickens.