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You are here: Home » Salads

Avocado Tomato and Lentil Salad

Jun 29, 2017 -May contain affiliate links

1.2K shares
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Jump to Recipe·Print Recipe·5 from 3 reviews

Avocado Tomato and Lentil Salad. A fresh, colorful and protein loaded salad, that is great for lunch or dinner or as a side dish for your next gathering or BBQ

 

Birds eye view of two bowls of avocado tomato lentil salad on a white surface

Avocado Tomato and Lentil Salad

Recipe Highlights:

  • Lentils are tiny nutrition powerhouses. They are a great source of plantbased protein, fiber, folic acid, magnesium and iron.
  • Tomatoes and cucumbers are high in fiber, vitamins, minerals and antioxidants
  • Avocados are rich in heart healthy fats, potassium, vitamin K and folic acid. And they're downright delicious!!
  • Super flavorful and easy to prepare. The lentils can be prepared 1-2 days ahead, and the vegetables added right before serving
  • Great as a light lunch or dinner, or as a side dish

Birds eye view of a bowls of avocado tomato lentil salad on a white surface with a stiped cloth napkin on the side

 

 

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Lentil avocado and tomato salad

Lentil Avocado and Tomato Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 35 minutes
  • Yield: 6 1x
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Description

Avocado Tomato and Lentil Salad A fresh, colorful and protein loaded salad, that is great for lunch or dinner or as a side dish for your next gathering or BBQ


Ingredients

Scale
  • 1 cup beluga lentils, picked and rinsed
  • 1 ¼ teaspoon salt, divided
  • ½ pint red grape tomatoes
  • ½ pint yellow grape tomatoes, sliced in half
  • 1 Hass Avocado, peeled and diced
  • 3-4 Persian cucumbers or 1 English cucumber, diced
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh squeezed lemon juice.


Instructions

  1.  Combine 5 cups of water and lentils in a medium sauce pan. Bring to a boil, reduce heat to medium and cook for 15 minutes. Add 1 teaspoon salt and continue cooking for 15 more minutes, until the lentils are tender but not mushy
  2. Drain and rinse the lentils. Let them cool slightly, transfer them to a large bowl and add tomatoes, cucumbers and avocados. Dress with olive oil, lemon and ¼ teaspoon salt
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: salads
  • Cuisine: vegan

Nutrition

  • Calories: 222
  • Sugar: 4.5
  • Sodium: 494
  • Fat: 8.8
  • Saturated Fat: 1.3
  • Unsaturated Fat: 1.3
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 6.3
  • Protein: 10
  • Cholesterol: 0

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Birds eye view of two bowls of avocado tomato lentil salad on a white surface

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Reader Interactions

Comments

  1. Raquel

    October 25, 2017 at 2:51 pm

    All i have to say is best and easiest salad EVER!!!

    Reply
  2. Ellan

    March 12, 2020 at 2:04 pm

    This avocado tomato and lentil salad is super delicious and filling!

    Reply
  3. Inga

    May 09, 2023 at 7:40 am

    I love it!

    Reply
    • Vicky and Ruth

      June 14, 2023 at 11:08 am

      Thank you!

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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