Lentil Avocado Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 506
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 80
- Dietary Fiber
- 15
- Sugar
- 12
- Protein
- 25
- Cholesterol
- 0
- Sodium
- 546
- Total: 1 hr 15 min
- Active: 20 min
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
Directions
- 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.