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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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.
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.
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.
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.
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!
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.
- 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
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- pinch of salt
- pinch of black pepper
- 4 cups arugula
- 1 cup grape or cherry tomatoes, sliced in half
- 1 avocado, sliced
- Place the lentils and 4 cups of water in a large saucepan. Add onions, garlic, thyme and salt and bring to a boil.
- Lower the heat and simmer for 20 minutes.
- Drain the lentils and let cool.
- TO MAKE THE DRESSING
- Whisk together all of the ingredients in a small bowl and pour over cooled lentils.
- TO ASSEMBLE
- Divide the arugula between two plates.
- Top with lentils, chopped tomatoes and avocado slices.
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