Lentil avocado salad
Delicious lentil avocado salad recipe bursting with flavors of creamy avocado, earthy lentils, zesty lemon dressing, and fresh herbs. Perfect for a healthy and satisfying meal.
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
Instructions:
- Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook the celery, carrots, and onions for 5 minutes, stirring occasionally. Add the lentils and enough water to cover them by 2 inches. Mix in the bay leaf and bring it to a boil. Lower the heat and let it simmer for 30 to 35 minutes. Drain any excess water and season with salt and pepper. Remove and discard the bay leaf. Let it cool.
- While the lentils are cooking, prepare the vinaigrette. Combine balsamic vinegar, agave, red pepper, lemon juice, lemon zest, salt, and pepper in a bowl. Gradually whisk in 3 tablespoons of oil. Once the lentils are cooled, pour the vinaigrette over them, and gently mix in the diced avocado and cranberries. Transfer to a serving bowl, sprinkle with chopped parsley, and serve.
Summary:
- Calories: 2058 kcal
- Fat: 48 g
- Protein: 101 g
- Carbs: 328 g
- Potassium: 4255 mg
- Magnesium: 279 mg