Lime Cilantro Lentil Avocado Salad Recipes

LIME-CILANTRO LENTIL & AVOCADO SALAD

Lime-Cilantro Lentil & Avocado Salad image

This colorful meal comes together quickly and easily, offering a delightful mix of flavors and textures in one satisfying bowl. Lentils are a filling, plant-based source of protein that anchors this main-dish salad. To make it in a snap, look for precooked lentils in vacuum-sealed packaging or in cans, but you'll need to rinse and drain canned varieties before using. To toast the pepitas, place them in a dry skillet, and cook them over medium-high heat for 3 to 4 minutes or until golden. You can also use pine nuts or pistachios in place of the pepitas, if you like.

Time 15m

Yield 1 servings

Number Of Ingredients 11

Ingredients

0.5 cup(s) Cooked lentils
0.25 small California (Hass) avocado diced
6 item(s) Grape tomatoes halved
0.25 small Uncooked red onion(s) thinly sliced
2 Tbsp Cilantro chopped
0.25 tsp Lime zest grated
1 tsp Fresh lime juice
1 tsp Olive oil
1 pinch(es) Table salt or to taste
1 pinch(es) Black pepper or to taste
1 Tbsp Green pumpkin seeds (pepitas) toasted

Steps:

Combine lentils, avocado, tomatoes, onion, cilantro, lime zest and juice, oil, salt, and pepper in a medium bowl; sprinkle with pumpkin seeds.
Makes 1 serving (about 1 ¼ cups).

Nutrition Facts : Calories 434 kcal

LENTIL AVOCADO SALAD

Lentil Avocado Salad image

Provided by Guy Fieri

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

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

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

Lentil Salad W/ Avocado & Cilantro image

Adapted from the Cabbage Patch restaurant in Beverly Hills, this lentil salad is light & refreshing. Be sure to use a variety of lentil that stands up well to cooking, such as black or French green. Do NOT use brown lentils because they will turn mushy & unappetizing when cooked. I use the pre-cooked beluga lentils carried at Trader Joe's in the refrigerated section.

Provided by accidental glutton

Categories Lentil

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

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