I like this recipe because it’s as beautiful as it is delicious. The black noodles look striking on the plate, the grapefruit adds a tangy sweetness, and the almonds provide the perfect crunch. It’s healthy, satisfying, and completely plant-based. Plus, it comes together quickly, making it one of my favorite go-to salads for busy nights or when I want something that feels special without much effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
225g black rice noodles with chia 150g green beans, halved 400g can lentils, rinsed and drained 1 small red onion, thinly sliced 1 ruby red grapefruit, peeled 40g baby spinach 2 tbsp extra virgin olive oil 1 tbsp tahini 1 tbsp honey 1/4 cup chopped natural almonds
Directions
Step 1 I cook the black rice noodles in a large saucepan of boiling water for about 8 minutes, adding the green beans during the last 2 minutes of cooking. Once both are tender, I refresh them under cold water and drain well. Then I transfer the noodles and beans to a large mixing bowl.
Step 2 Using a small, sharp knife, I segment the grapefruit over a bowl to catch the juice. I add the grapefruit segments to the noodle mixture along with the lentils, red onion, and baby spinach. I gently toss everything together to combine.
Step 3 In a small bowl, I whisk together the olive oil, tahini, honey, and a few spoonfuls of the reserved grapefruit juice until the dressing is smooth and creamy.
Step 4 I arrange the noodle salad on a large serving platter, sprinkle the chopped almonds over the top, and drizzle the dressing evenly. I season lightly with salt and pepper before serving.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prepare and 10 minutes to cook, for a total of 25 minutes.
Variations
Sometimes I like to add avocado slices or edamame for extra protein. I also enjoy replacing the lentils with chickpeas or adding roasted sweet potato for a more filling meal. If I want a hint of spice, I stir a little chilli flakes or fresh ginger into the dressing. For a vegan version, I replace honey with maple syrup.
Storage/Reheating
I store leftover salad in an airtight container in the refrigerator for up to 2 days. Since it’s best served cold, I don’t reheat it — I just give it a quick toss before serving to refresh the dressing. If preparing ahead, I keep the dressing separate and add it just before serving to prevent the noodles and spinach from softening.
FAQs
Can I use regular noodles instead of black rice noodles?
Yes, I can use soba, rice, or whole wheat noodles — any type works well.
What can I use instead of grapefruit?
I like using oranges, blood oranges, or mandarins for a sweeter flavor.
Can I make it nut-free?
Yes, I can skip the almonds or replace them with toasted sunflower or pumpkin seeds.
Can I serve this warm?
It’s best served chilled or at room temperature, but it can be enjoyed slightly warm if preferred.
How do I keep the noodles from sticking together?
After draining, I toss them with a little olive oil before mixing them with the salad.
Can I make the dressing ahead of time?
Yes, it keeps well in the fridge for up to 3 days — I just whisk it again before using.
Can I add more vegetables?
Absolutely. Cucumber, carrots, snow peas, or shredded cabbage all make great additions.
What type of lentils works best?
I prefer using canned brown or green lentils because they hold their shape well.
Can I make it vegan?
Yes, I simply use maple syrup instead of honey.
How do I make the grapefruit segments easily?
I cut off both ends, slice off the peel and pith, then cut between the membranes to release the segments.
Conclusion
I love how this black noodle salad with lentils and pink grapefruit combines freshness, crunch, and creaminess in every bite. It’s healthy, eye-catching, and satisfying enough to serve on its own or as a vibrant side. Whether I’m making it for a quick weekday meal or a dinner party, it always feels like a refreshing, nourishing treat that celebrates flavor and color.
A vibrant and refreshing salad made with black rice noodles, lentils, and pink grapefruit, tossed with a creamy tahini dressing and topped with crunchy almonds. Perfect as a light main or elegant side dish.
Total Time:25 minutes
Yield:4 servings
Ingredients
225 g black rice noodles with chia
150 g green beans, halved
400 g can lentils, rinsed and drained
1 small red onion, thinly sliced
1 ruby red grapefruit, peeled and segmented
40 g baby spinach
2 tbsp extra virgin olive oil
1 tbsp tahini
1 tbsp honey (or maple syrup for vegan)
1/4 cup chopped natural almonds
Instructions
Cook black rice noodles in boiling water for 8 minutes, adding green beans for the last 2 minutes. Drain, refresh under cold water, and place in a large bowl.
Segment the grapefruit over a bowl to catch the juice. Add the grapefruit segments, lentils, red onion, and spinach to the noodles and toss gently.
In a small bowl, whisk olive oil, tahini, honey, and 2–3 tbsp of reserved grapefruit juice until smooth and creamy.
Arrange the salad on a platter, sprinkle with chopped almonds, and drizzle with the tahini dressing. Season lightly with salt and pepper before serving.
Notes
Add avocado or edamame for extra creaminess and protein.
Replace lentils with chickpeas or add roasted sweet potato for a hearty version.
Use maple syrup instead of honey for a vegan option.
To prevent noodles from sticking, toss them with a little oil after cooking.
Store leftovers in an airtight container for up to 2 days; keep dressing separate until serving.
