Lentil Avocado Salad

“Thanksgiving

This fresh tasting, easy to make Lentil Avocado Salad with a light dijon vinaigrette is topped with tomatoes and avocados. It’s a wonderful meatless main salad.

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This fresh tasting, easy to make Lentil Avocado Salad with a light dijon vinaigrette is topped with tomatoes and avocados. It's a wonderful meatless main salad. | ZagLeft

Many times, the recipes I create are completely inspired by places I visit and foods I’ve eaten.  This is totally the case with this flavor-packed Lentil Avocado Salad.

I enjoyed a similar salad at Le Pain Quotidien at beautiful Fashion Island in Newport Beach, California a few months ago.

My husband and I were visiting the area for the week.  He had a little business to attend to and I was left to my own devices, i.e shopping and exploring.

This fresh tasting, easy to make Lentil Avocado Salad with a light dijon vinaigrette is topped with tomatoes and avocados. It's a wonderful meatless main salad. | ZagLeft


I first discovered Le Pain Quotidien a few years ago when we visited London.  I loved the food, and even created a Pea, Cheddar and Crispy Pancetta Crustless Quiche based on a similar meal I enjoyed there.  I thought the London location was the only one until I saw one in New York too.  Needless to say, if I see a Le Pain, I know the food will be great.

“Sign

This salad is a simple one.  I begin with the lentils which I quickly cook on the stove in water.  Lentils cook very quickly and in about 20 minutes they’re perfectly softened and cooked.

This fresh tasting, easy to make Lentil Avocado Salad with a light dijon vinaigrette is topped with tomatoes and avocados. It's a wonderful meatless main salad. | ZagLeft

When the lentils have cooled, I drizzle a lovely vinaigrette over the top.  It gives the lentils a wonderfully tangy flavor.

I top a bed of arugula with a hefty serving of the lentils, sliced avocados and cherry tomatoes.

Easy and delicious!

Enjoy!

Print
Lentil Avocado Salad
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Fresh tasting, easy to make Lentil Avocado Salad with a light dijon vinaigrette is topped with tomatoes and avocados. It's a wonderful meatless main salad.

Course: Salad
Servings: 2 servings
Author: Joanie Zisk
Ingredients
  • 1 cup brown lentils
  • 4 cups water
  • 1/2 cup onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
DRESSING
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dijon mustard
  • pinch of salt
  • pinch of black pepper
SALAD
  • 4 cups arugula
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1 avocado, sliced
Instructions
  1. Place the lentils and 4 cups of water in a large saucepan. Add onions, garlic, thyme and salt and bring to a boil.
  2. Lower the heat and simmer for 20 minutes.
  3. Drain the lentils and let cool.
  4. TO MAKE THE DRESSING
  5. Whisk together all of the ingredients in a small bowl and pour over cooled lentils.
  6. TO ASSEMBLE
  7. Divide the arugula between two plates.
  8. Top with lentils, chopped tomatoes and avocado slices.

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14 COMMENTS

    • Hi Barb,

      Thanks for catching that! If you’re serving this as a main dish salad, it’s the perfect size for two people. It could easily be a side salad if you’re serving 3-4 people. I’ll make a note of that in the recipe.

      Thanks again!
      Joanie

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