LENTIL AVOCADO SALAD
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.
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Yair O Hernandez
[email protected]Meh.
Kaylee Tucker
[email protected]Delicious salad! The lentils were perfectly cooked and the avocado was creamy and ripe. I loved the tangy dressing and the crunch from the almonds. Will definitely make this again!
tyler county explorers
[email protected]Easy and quick to make, this salad is a great option for a healthy and satisfying meal. I liked the combination of lentils and avocado, and the dressing was light and flavorful.
Hayley T
[email protected]This salad was a bit too bland for my taste. I think it needed more seasoning or maybe some fresh herbs. The avocado was also a bit too ripe, which made the salad mushy.
Mamdouh Hassan
[email protected]Very tasty and filling salad! I especially liked the lemony dressing. I did add a bit more salt and pepper to taste, but otherwise followed the recipe as written. Highly recommend!
Summer Browne
[email protected]Loved the bright and tangy flavor of this salad! The lentils added a nice hearty touch and the avocado made it creamy and rich. I also really enjoyed the crunch from the cherry tomatoes and almonds. Will definitely make this again!
Hayt Mah
[email protected]This lentil avocado salad was a delightful explosion of flavors. The combination of lentils, avocado, cherry tomatoes, and feta cheese was perfect, and the lemon-tahini dressing added a refreshing tang. I followed the recipe exactly and it turned out