Lentil Salad With An Avocado Dressing Recipes

SPICY LENTIL SALAD WITH AVOCADO

Steps:

• Cook the lentils in about twice the amount of water. Let it simmer for about 15 minutes, until the lentils are cooked well but not mushy.
• Once the lentils have cooled down a little, place it in a wide salad mixing bowl. Add the tomatoes, red bell pepper, cucumber, scallions, parsley, cilantro and mint.
• Prepare the salad dressing with the grated garlic, cumin, paprika, olive oil, lemon juice, red pepper flakes, salt, pepper. The pomegranate molasses may be used if preferred.
• Stir the salad dressing with all the other ingredients and toss well. Adjust the seasoning as per taste. Add the diced avocado in the end and toss.
• Let it rest at room temperature or in the refrigerator for 10 to 15 minutes.
• The spiced herbed lentil salad with avocado may be served over a bed of romaine lettuce.

LENTIL SALAD WITH AN AVOCADO DRESSING

Steps:

• Place all of the Salad ingredients into a large mixing bowl, toss until fully combined.
• For the dressing, place the Avocado, Garlic, Yogurt, Oil, Lime Juice, Water, Pepper, salt and Chilli flakes in to a Food processor or blender.
• Whizz up until silky smooth. If the dressing is too thick, add in more water until desired .
• Serve the salad with a drizzle of the delicious Avocado dressing, sprinkling of Sesame seeds and a slice of Lime for a zesty kick!!!

LENTIL AVOCADO SALAD

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.

AVOCADO, MANGO AND LENTIL SALAD

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.

LENTIL SALAD W/ AVOCADO & CILANTRO

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.

LATIN SALAD WITH AVOCADO DRESSING

Steps:

• Cook nuts and sugar in nonstick skillet on medium heat 8 to 10 min. or until sugar is dissolved and nuts are evenly glazed, stirring constantly. Spread into single layer on baking sheet sprayed with cooking spray; cool completely.
• Cut peels off oranges, then cut oranges (between membranes) into sections while holding oranges over bowl to reserve the juices. Add 1 Tbsp. reserved orange juice to blender. Add dressing and 1/4 of the avocado; blend until smooth. Cut orange sections in half.
• Toss salad greens with hearts of palm, olives, oranges, nuts and remaining avocados in large bowl. Serve with dressing mixture.