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My Go-To Salad After Heavy Eating & Big Meals!

After heavy eating or big meals, I like making a big batch of this lentil detox salad. When I posted the ingredients to this salad on Instagram the feedback was incredible! So many of you made it and loved it. Now, I’ve documented it here so you can refer back to this recipe over and over again! If you haven’t tried it, it is a must! 

I call it a detox salad because it contains a very detoxifying herb called cilantro. There’s actually no lettuce in this salad – the cilantro makes up all the greens. Cilantro can help the body rid itself of heavy metals, reduce water weight, is a cancer fighter and can improve memory with its brain protecting vitamins and minerals. It’s an herb I like to incorporate in juices, in soups but especially salads like this one.

This is also a salad you can enjoy warm or make ahead of time and store in the fridge for a few days – just remember to chop the avocado later right before serving. 

Lentil Detox

I forgot to take a finished photo of the salad, but you can see the final version below in a video!

Watch me make this salad live in my kitchen:

I filmed this video in my kitchen using the free Periscope App that is available for smartphones. I love this app, because I can turn it on at the spur of the moment and share my life with you in real time live! You can follow me here and if you already have the app on your phone, my user name is “thefoodbabe”.  Be sure to turn on notifications, so you’ll know I am live and you can be part of the chat. 

Note: If don’t want to use cilantro, try arugula, parsley or kale instead.

Food Babe's Lentil Detox Salad
Prep time
Cook time
Total time
Serves: 2-4
  • Dressing:
  • 1 tbsp of olive oil
  • ¼ tsp sea salt
  • fresh ground black pepper (to taste)
  • 2 tsp of curry powder (or more if you like it spicy)
  • 2 tsp of honey
  • juice of one lime
  • Salad:
  • 2 red peppers diced
  • 8 ounces of sprouted lentils cooked
  • 1 bunch of cilantro chopped (about 3-4 cups)
  • 2 tbsp of raisins or dried currants
  • 1 avocado diced
  1. Mix together dressing in a large bowl, add together the other ingredients (except avocado) and mix well.
  2. Serve immediately or store in fridge up to 3 days.
  3. Top with avocado before serving.

If you know someone who loves to eat salads or who needs a little detox in their life, please share this recipe and video with them!



P.S. If you are looking for more recipes like this – you’ve got to come on over and check this program out. I hope it’s the answer to all your what to eat dilemmas!

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70 responses to “My Go-To Salad After Heavy Eating & Big Meals!

    1. You can just leave it out or add an ounce of walnuts for a nice dose of Omega 3’s and good fat 🙂

      1. I mix cilantro in with carrots, celery & beets or spinach for slow or quick juicing or blending. Cilantro becomes less bearable cooked once you learn to love to eat it raw.

    2. Another healthy option is Pumpkin Seeds. I’m allergic to all nuts and very sensitive to legumes and avocado.

    1. You could use another dried fruit – but currants and raisins are really perfect for this recipe 🙂

  1. Where did you purchase the sprouted lentils? I’m making this salad as soon as I get a mountain of cilantro! 🙂

    1. Just the regular grocery store – they will for sure have it at Whole Foods and other natural stores, it’s usually in the rice or beans section!

      Here’s where you can find it on Amazon online too –

      1. I am brand new to lentils- sprouted or not. When you buy a bag like the one you posted from Amazaon, does it need to be cooked? I see variations, are they different “flavors” per se? Thanks for everything. Always try to be good but some of things are just brand new to my life.

  2. Any other green, cilantro is such an overpowering green, just the smell is overbearing and catches my breath.
    It’s not an overpopular herb or green up north like the south.
    I made a detox kale salad you had once, it was great how about kale?
    Thanks Diane

    1. Diane, you are so right about cilantro not being as popular up north. I have never seen a bunch of cilantro that yielded 3 or 4 cups! The last bunch I bought in PA was just under one cup! Would parsley work? It’s cheaper here, more readily available, and I seem to remember hearing about it’s detox properties as well!

  3. Any tips on how to prepare the lentils to prevent gas and bloating? Seems to happen to me every time I eat them…

    1. Basic Sprouting Instructions

      1/4 cup seeds
      1 quart jar

      Put seeds into jar and fill with water… Let sit overnight…
      Drain and rinse twice..
      Drain Completely!!!

      Cover with a coffee filter and rubber band..
      3-4 times a day rinse and Drain Completely

      In about 4 days your tails will be about 1/2 inch long!!! then………..ferment them!!!!! Spicy Fermented Sprouts

      Use what ever freshly sprouted legumes or veggie or spice seeds that you have..

      to your quart jar.. on top of the sprouts add 1 tsp salt and water to the shoulder of the jar.

      add 1 tsp fresh chopped garlic
      1 tsp Turmeric powder
      1 tsp Hot curry powder
      1/2 tsp black pepper
      2 T grated ginger

      Stir well, cover with a coffee filter and rubber band… stir a few times a day for 4-5 days… drain, stick a lid on it and refrigerate!!


      about 3 tsp of your favorite herbs and spices…

      Try… Mexican Oregano, garlic, cumin seeds
      Or garlic, Za’atar, sumac and turmeric, and 1/2 tsp pepper

      Stir Well.. cover with a coffee filter and rubber band… stir 3-5 times a day for 4-5 days.. drain and refrigerate..

  4. Dressing it’s delicious!!!
    I’ll make some more to have in my fridge for other salads as well 🙂

      1. Thanks for the tip! Please ignore my question further down. Sorry I didn’t see this answer.

  5. made this last night and was very pleasantly surprised!!! SO YUMMY!!! Thank you for sharing it with us!!!

  6. Thank you. This looks wonderful. I just have a question on the sprouted lentils. It says, “sprouted lentils cooked”… so we purchase the sprouted lentils (like on Amazon) and then do we just cook them according to the directions on the package and then use them in the salad? Or is there another specific way for us to cook them to be used in this salad? Thank you in advance for your reply.

  7. This sounds wonderful! I love cilantro. This will be a great way to get in a big serving of it. I also put it in smoothies from time to time.

  8. BEST. SALAD. EVA! So glad I tried it out. I’m new here and this is the first thing I tried. I was so thrilled about it I went out to the store to make some for lunch time pot luck tomorrow. Before today I would have told you that I hate sprouted lentils or any lentils. I’m a convert now.

  9. Hello Food Babe,

    I was wondering if I could substitute cilantro in the recipe for something else . I just don’t like it at all. It’s one of the herbs either you love it or hate it and my family just happens to be the one’s that don’t like it. Thanks so much for all you do! Keep up the great work. 🙂

  10. Just received and downloaded my December eating guide. I have been a subscriber since May. Every month has been helpful However, this month, you knocked it out of the park.

    As I read each recipe, I realized my panty is filled with just the right ingredients for most recipes. I have even changed prep habits that help, i.e. I crock potted a large amount of chicken and have it frozen in just right portions. I may make the creamy chicken mushroom bake tonight.. Early in the season a family gardener gave me a wealth of butternut squash. Those are prepped and in the freezer, ready to try a new Vani recipe.

    Quinoa and Barley are now a staple in my pantry. My freezer has tortilla and Rudi bread available when I want/need. Each month my shopping list gets easier. While I do live in a rural area with some limits, especially fresh produce, so much can be ordered on line or picked up on trips to “the big city”.

    Each month I have learned/added/changed. This month, from the eating guide, I’ll add cauliflower in new ways and learn how to store the extra for later use.

    The pantry and freezer have become this single ladies best friend for having quick, nutrious and beautiful meals. Thank you for all you are doing to help awaken us out of our food lull. It wasn’t a happy or healthy place to be.

    Patsy Ruth

    (oh and move this comment to whatever section is most helpful. I couldn’t find any place, but the blog to comment)

  11. Hi,
    would like to know the brand of sprouted lentils that you use for this salad. I tried finding some at my whole foods store but was unable. If I can provide them a name and some details on the brand, they can order it for me. Thanks in advance.

    PS. Sorry if sometimes I don’t use the correct words or phrasing on Periscope…My mother tongue in French. I try my best 🙂

  12. I suggest to stick with the cilantro. Kale grown in certain areas contain the heavy metals the cilantro will rid you of 🙂

  13. I really wanted to try this salad so I went to the store to purchase the items. I live in a small town and can not find sprouted lentils. I am attempting to sprout them myself. Do I need to cook them after I sprout them and if so for how long? Thanks and I hope you have a Happy New Year!

  14. This looks so delicious! I am however allergic to cilantro, even the smell of it starts a wheezing effect. Would using Italian parsley be a good substitute?
    Thanks for all you do and give and Happy New Year to you and yours.

      1. Thank you Emily for your reply. I’m just wondering about the difference because the cilantro has such very strong volatile oils. Parsley is so much gentler and causes no reaction in me.
        Still it’s good to know I can use it as a substitute . Thanks again!

  15. I am having a hard time finding a store that house sprouted lentils. What other options would be good in this salad? I already have purchased everything else to make it but can’t find the darn lentils!

    1. Hi Kristy,

      You can sprout pretty much any type of dried lentil by soaking it in water overnight and placing it on a damp piece of paper towel and leaving it in a dark cupboard for a couple of days. Try an Indian food store if you can’t find lentils at your local grocer.

  16. Yum. Great salad and the dressing is really tasty. I added some cucumbers and dried mulberries and dried tart Montmorency cherries instead of the raisins. Love the cilantro in this. Thanks Vani!

  17. Just made this ! It is delicious ! I had to use mung beans because I could not , well didn’t want to wait for the lentils to sprout ! Do you have to wait for them to do that for best effect ??

  18. I love your recipes but wish I could pin them!!! Why don’t you have a Pinterest button? Same with your delicious recipes on Instagram – I don’t know how to save them?!?! Pls help

  19. I am wondering if someone has any scientific research links to back up the claims made regarding cilantro.

    Thanks in advance.

  20. I have been waiting days to make this salad! I went to the pantry to get started and I’m out of curry! Ugh. Can you suggest another spice that might be just as good?

  21. I really want to start eating the way you recommend, but I cannot have foods high in oxalates due to being highly prone to kidney stones. This cuts out things like spinach, kale, chard, berries, beans, nuts…..basically everything you recommend eating! What are your suggestions for the millions of us who must eat a very low oxalate diet? I have so much weight to lose!

  22. I love cilantro and thought I’d try this salad tonight…oh my goodness!!! It was delicious and hubby loved it too (and he’s not crazy for curry)! Will definitely be a regular on my table. Thank you so much!

  23. Aren’t beans loaded with uric acid? Do sprouted beans have more or less of uric acid?

  24. Wow!! This salad is AMAZING!! I was a little hesitant because of the cilantro but it blends so well with the other ingredients! I will be making this over and over!
    Thanks Vani!

  25. Love this recipe!! I keep forgetting to bring an avacado with me to add into it but it is delicious even without it.

  26. Yum!! I made this tonight and loved it! I don’t know much about lentils…Fresh Market didn’t have sprouted, neither did our local organic store. Found them at Elbert’s. Are sprouted better for us than regular lentils? This was the first recipe I’ve made of yours and it was a winner. Dressing was awesome too!

  27. Loved this salad as I’m vegan. I used Gogi Berries instead of currants – less sugar.
    The dressing tasted great but I only put some of it my first salad serving. The next day I tried some more salad from the refrigerator and put on olive oil and vinegar. It was still yummy.

  28. You always give me new fun ideas on healthy food. Never made just a cilantro salad before but totally inspired to try it. Thanks again!

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