Lentils aren’t just for wintry soups — they are a great addition to salads, too. They are absolutely delicious in this wonderful dish. This salad is a subtle mix of flavors and texture. Lentils... and creamy avocado are tossed together with a crunchy, peppery bed of watercress to make a salad that’s full of protein from the lentils and rich in healthy fats from the sesame and avocado.
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 the sesame remoulade.
Tahini is a nutritious creamy nut butter made with roasted sesame seeds that is much used in Middle Eastern cooking. It is packed with B-complex vitamins and a slew of minerals, but take care if you have any nut allergies.
If preferred, substitute arugula for the watercress.