Lentil salad with mushrooms and arugula

This lentil salad features cooked lentils mixed with sautéed mushrooms, fresh arugula leaves, and halved cherry tomatoes, creating a healthy and colorful dish. The combination offers a balance of textures and flavors with the earthiness of mushrooms, the slight peppery taste of arugula, and the juicy burst from tomatoes. The plate is garnished with garlic cloves, red onion slices, and scattered herbs on a dark wooden surface, enhancing the rustic and natural presentation. This salad is suitable for vegetarian and vegan diets and rich in nutrients, making it a popular choice for light meals or appetizers.

Image source: Clarissa Carbungco