Lentil Avocado Salad

  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 15m
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  • 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


Step 1

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.

Step 2

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.

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