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Lentil & Avocado Salad

Name: Lentil & Avocado Salad
Prep time: 30

(4 votes, average: 4.30 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

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...

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

Missing an Ingredient?

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Nutrition Facts

Calories

384 cals

Fat

21 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g

Carbohydrates

38 g

Sugar

2 g

Fiber

10 g

Protein

15 g

Sodium

930 mg

Directions

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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.