Lentil Avocado Salad Recipe

Name: Lentil Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 2 ribs celery, finely diced; 1 carrot, peeled and diced; 1/4 sweet onion, finely diced; 2 cups French green lentils, picked over for stones and rinsed; 1 bay leaf; Kosher salt and freshly ground black pepper; 3 tablespoons balsamic vinegar; 1 teaspoon agave syrup; 1/4 teaspoon dried red pepper flakes; 1/2 lemon, zested and juiced; 1 avocado, pitted and diced; 1/4 cup dried cranberries, roughly chopped; Chopped fresh flat-leaf parsley, for garnish

Servings: persons

Extra-virgin olive oil
2 ribs celery, finely diced
1 carrot, peeled and diced
1/4 sweet onion, finely diced
2 cups French green lentils, picked over for stones and rinsed
1 bay leaf
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1 teaspoon agave syrup
1/4 teaspoon dried red pepper flakes
1/2 lemon, zested and juiced
1 avocado, pitted and diced
1/4 cup dried cranberries, roughly chopped
Chopped fresh flat-leaf parsley, for garnish

1
In a large saucepan, heat 2 tablespoons of the oil over medium heat.
2
Add the celery, carrots and onions, and sweat for 5 minutes while stirring.
3
Add the lentils and cover with 2 inches of water.
4
Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes.
5
Drain and season with salt and pepper.
6
Discard the bay leaf and cool.
7
While the lentils are cooking, make the vinaigrette.
8
Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper.
9
Slowly stream in 3 tablespoons oil while continuously whisking.
10
Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries.
11
Pour into a bowl, garnish with the chopped parsley and serve.

138

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Extra-virgin olive oil, 2 ribs celery, finely diced, 1 carrot, peeled and diced, 1/4 sweet onion, finely diced, and more.

Yes, Lentil Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil Avocado Salad

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