Best 2 Lentil Avocado Salad Recipes

Lentil avocado salad is a healthy and delicious dish that can be enjoyed as a main course or side dish. It is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. This salad is also incredibly easy to make, making it a perfect option for busy weeknights. With just a few simple ingredients and a bit of prep work, you can have a delicious and nutritious meal that will satisfy the whole family.

Here are our top 2 tried and tested recipes!

LENTIL AVOCADO SALAD

Lentil Avocado Salad image

Provided by Guy Fieri

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Extra-virgin olive oil
2 ribs celery, finely diced
1 carrot, peeled and diced
1/4 sweet onion, finely diced
2 cups French green lentils, picked over for stones and rinsed
1 bay leaf
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1 teaspoon agave syrup
1/4 teaspoon dried red pepper flakes
1/2 lemon, zested and juiced
1 avocado, pitted and diced
1/4 cup dried cranberries, roughly chopped
Chopped fresh flat-leaf parsley, for garnish

Steps:

In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool.
While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve.

AVOCADO, MANGO AND LENTIL SALAD

Avocado, Mango and Lentil Salad image

Adapted from a recipe found on WholeHealthMD.com. Recipe can be made in 20 minutes. Start cooking the lentils and while they are cooking chop the fruits.

Provided by Ariella

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup dry lentils
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grape tomatoes or 1 small cherry tomatoes, halved
1 medium mango, cut into 1/2-inch chunks (1 cup)
1 medium avocado, cut into 1/2-inch chunks (1 cup)

Steps:

In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain.
Meanwhile, in large bowl, whisk together vinegar, oil, salt, and pepper. Add warm lentils, toss to combine.
Add tomatoes, mango, and avocado and toss again. Serve at room temperature or chilled.

Tips:

Choose the right lentils: Lentils come in various colors like brown, green, and red. Each color has a slightly different flavor. Brown lentils hold their shape well, while green lentils cook faster. You can use any lentil variety you have on hand.
Cook the lentils properly: Lentils should be cooked until tender but still hold their shape. Follow the package instructions or cook them in a ratio of 1 part lentils to 2 parts water or broth.
Use fresh avocados: Ripe avocados are essential for this salad. They should be firm but yield to gentle pressure. Avoid avocados that are too soft or mushy.
Add your favorite vegetables: This salad is a great way to use up leftover vegetables. Try adding chopped cucumbers, tomatoes, bell peppers, or zucchini.
Make it a complete meal: This salad can be served as a main course or side dish. Add some grilled chicken, fish, or tofu to make it a complete meal.

Conclusion:

This lentil avocado salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch or dinner. It's packed with protein, fiber, and healthy fats, making it a satisfying and nutritious meal. With its bright colors and flavors, this salad is sure to be a hit at your next gathering.