Lentils aren’t just for wintry soups, they are a great addition to salads too. They are absolutely delicious in this wonderful dish. This Lentil & Avocado Salad is a subtle mix of flavors and textures is super good for you. Lentils and creamy avocado are tossed together with a crunchy, peppery bed of watercress to make a salad that’s full of protein thanks to the lentils, and rich in healthy fats courtesy the sesame and avocado. Totally yum.
- Make the sesame remoulade as outlined here. Bring the lentils, water, garlic cloves and ½ teaspoon of salt to boil in a medium pot. Simmer for 15 minutes or until the lentils are tender. Drain the lentils and discard the garlic cloves.
- Let the lentils cool slightly, then toss with olive oil and chopped red onion.
- Cover the bottom of a wide plate with the chopped watercress or arugula. Top with the lentils, then sliced avocado. Drizzle with Sesame Remoulade.
- 1 cup dried French green lentils
- 4 cups water
- 2 whole cloves garlic
- ½ teaspoon salt
- 1 teaspoon olive oil
- 1 tablespoon finely chopped red onion
- 3 cups roughly chopped watercress
- 1 avocado, quartered and sliced
For the Sesame Remoulade
- 1 tablespoon tahini (See Ann’s Tips)
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons water (optional)
- Salt and pepper, to taste
Ann's Tips and Tricks
Tahini is a nutritious creamy nut butter made with roasted sesame seeds much used in Middle Eastern cooking. It is packed with B-complex vitamins and a slew of minerals, but if you have any sensitivity to tree nuts take care. Although sesame is a seed, you should probably check that it doesn’t trigger an allergic reaction with you.
You can substitute arugula for the watercress.