Best Lentil Avocado Salad Recipes

Lentil Avocado Salad image

Provided by Guy Fieri

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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

Lentil Salad W/ Avocado & Cilantro image

Provided by accidental glutton

Categories Lentil

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups black lentils, cooked or 2 cups french green lentils, cooked & chilled
2 tablespoons shallots, finely chopped
1 tablespoon cumin
1 teaspoon lime zest
1/4 cup lime juice
3 tablespoons olive oil
1/4 bunch fresh cilantro, roughly chopped
salt & pepper
1 Hass avocado, peeled, pitted, quartered & fanned out
flaky sea salt

Steps:

In a large bowl, mix together all of the ingredients except for the avocado.
Mound each serving on a plate and place the fanned avocado over the lentils.
Drizzle the avocado with a bit of olive oil & season with additional flaky sea salt (preferably Maldon) and additional pepper.
Garnish with a sprig of cilantro, if desired.

Nutrition Facts : Calories 498.6, Fat 16.7, SaturatedFat 2.3, Sodium 13, Carbohydrate 63.5, Fiber 31.9, Sugar 2.4, Protein 25.9

Avocado, Mango and Lentil Salad image

Provided by Ariella

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup dry lentils
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grape tomatoes or 1 small cherry tomatoes, halved
1 medium mango, cut into 1/2-inch chunks (1 cup)
1 medium avocado, cut into 1/2-inch chunks (1 cup)

Steps:

In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain.
Meanwhile, in large bowl, whisk together vinegar, oil, salt, and pepper. Add warm lentils, toss to combine.
Add tomatoes, mango, and avocado and toss again. Serve at room temperature or chilled.