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 1/4 teaspoon salt, divided
- 1/2 pint red grape tomatoes
- 1/2 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
- 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
- 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 1/4 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