Avocado Lentil Salad with Lemon-Mint Dressing.png)
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Looking for a satisfying salad that’s as nourishing as it is flavorful? This Avocado Lentil Salad with Lemon-Mint Dressing is the perfect balance of creamy, zesty, and earthy. With fiber-rich lentils, heart-healthy avocado, and a bright burst of fresh mint and lemon, it’s a delicious way to keep your meals clean, colorful, and plant-powered.
It’s ideal for a refreshing gluten-free lunch, a vibrant summer side dish, or even a make-ahead meal prep option for the week.
✅ Ingredients (Serves 2 as a main or 3–4 as a side)
- 1 cup cooked green lentils (or canned, drained and rinsed)
- 1 ripe avocado, diced
- ½ small red onion, finely chopped
- A handful of cherry tomatoes, halved
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon fresh mint, finely chopped
- Salt and pepper to taste
🥗 Instructions
1. Cook the Lentils (if using dry)
If you're starting with dry lentils, rinse and simmer ½ cup in water for about 20–25 minutes or until just tender. Drain and cool before using. (Skip this step if using pre-cooked or canned lentils.)
2. Prep the Fresh Ingredients
Dice the avocado, chop the onion, halve the cherry tomatoes, and finely chop the mint. Keep the avocado aside until the end to preserve its texture.
3. Mix the Salad
In a large mixing bowl, combine the lentils, onion, tomatoes, and mint. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste.
Toss gently until well combined.
4. Add the Avocado Last
Fold in the diced avocado just before serving to keep it from getting mushy. Adjust seasoning if needed.
🌿 Why You’ll Love This Avocado Lentil Salad
- Packed with plant-based protein and fiber
- Naturally gluten-free and vegan
- Bursting with fresh flavors and vibrant colors
- Easy to prep and ready in 15 minutes
- Perfect for summer lunches, picnics, or light dinners
💡 Optional Add-Ins
- Add crumbled feta or vegan cheese for a Mediterranean twist
- Toss in baby spinach or arugula for extra greens
- Sprinkle with toasted seeds (pumpkin or sunflower) for crunch
- Serve with warm pita or grilled bread for a complete meal
