Avocado Lentil Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
442 kcal
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Course
Salad
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Cuisine
Mediterranean
Avocado Lentil Salad
Description
Start by cooking green lentils until tender but not mushy, then drain and allow them to cool. Combine lentils with diced red bell pepper, chopped red onion, parsley, green onions, and chopped green olives. The accompanying vinaigrette is made from lime juice, salt, pepper, paprika, cumin, olive oil, and balsamic vinegar, which brings acidity and spice to the dish.
The mixture is tossed to coat evenly, then scooped into hollowed halved avocados, creating a visually appealing and nutritious presentation that holds its shape. The salad balances the earthiness of lentils with the creamy avocado and the flavorful dressing for a satisfying side or light meal.
Substitutions like canned lentils for convenience are acceptable, though fresh cooked lentils provide better texture. Because avocados brown quickly, serving immediately ensures the best color and flavor. Olives can be swapped for kalamata for different flavor notes. Stored leftovers keep up to four days refrigerated when kept in an airtight container, though the avocado halves are best prepared fresh.
Ingredients
- 1 1/2 cup green lentils
- 1 red bell pepper diced
- 1/3 red onion chopped
- 1/2 cup parsley chopped
- 1/2 cup green onions chopped
- 1/2 cup green olives chopped
- 3 avocado
Vinaigrette:
- 1/4 cup lime juice about 3 limes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 tsp paprika
- 1/2 tsp cumin
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar or more if you like
Instructions
- Rinse the lentils a few times and place them in a saucepan. Fill the saucepan with water so it comes about 1 to 2 inches above the lentils.
- Place the saucepan over medium high heat and bring it to a simmer. Lower the heat to medium and cover the saucepan. Cook the lentils for about 20 minutes until they are tender and fully cooked, but not mushy. Drain and let cool for some minutes.
- Slice the avocados in to half and take the pit out. If the hole in the avocado is not big enough, scoop out some more flesh to have a bigger hole.
- In a large bowl, mix cooled lentils, bell pepper, red onion, chopped parsley, green onions and olives.
- To make the vinaigrette, mix all the ingredients in a small bowl and pour it over the lentils and vegetables. Stir to combine.
- Scoop the lentils in the avocados. Serve immediately.
Notes
- Canned cooked lentils can substitute fresh for quicker preparation, but cooked lentils yield better texture.
- Serve immediately to prevent the avocado from browning and losing visual appeal.
- Kalamata olives can be used instead of green olives to vary the flavor.
- Store leftover lentil salad in an airtight container refrigerated up to 4 days, but assemble with avocado just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 386mg | 16% |
| Potassium | 1051mg | 22% |
| Fiber | 22g | 88% |
| Sugar | 4g | 8% |
| Vitamin A | 1423IU | 28% |
| Vitamin C | 49mg | 54% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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