Lentil, Herb & Avocado Salad with Lemon Mustard Dressing

Serves: 2
Prep time: 15 minutes
Cook time: 15–20 minutes, if cooking lentils from dry

A fresh and nourishing lentil salad with cos lettuce, parsley, coriander, avocado, roasted almonds and a zesty lemon mustard dressing. This salad is rich in fibre, plant-based protein and healthy fats, making it a satisfying lunch or light dinner.

Ingredients

Salad

• 1 cup cooked lentils

  • Use approximately ⅓ cup uncooked dry lentils to make 1 cup cooked lentils

• 2 cups cos lettuce, chopped

• 1 cup parsley, chopped

• 1 cup coriander, chopped

• 1 shallot, finely chopped

• 10–15 roasted almonds, roughly chopped

• ½ large avocado or 1 small avocado, chopped

Lemon Mustard Dressing

• 1 tsp seeded mustard

• ⅛ cup extra virgin olive oil

  • This is equal to 2 tablespoons

• Juice of 1 large lemon, or 2 small lemons

• Sea salt and black pepper, to taste

Method

1. Rinse the dry lentils well, then place them in a saucepan with plenty of water.

2. Bring to the boil, then reduce to a simmer and cook for 15–20 minutes, or until the lentils are tender but still holding their shape.

3. Drain the lentils and allow them to cool.

4. Add the cos lettuce, parsley, coriander, shallot, cooked lentils, roasted almonds and avocado to a large salad bowl.

5. In a small bowl or jar, whisk together the seeded mustard, olive oil, lemon juice, sea salt and black pepper.

6. Pour the dressing over the salad and gently toss to combine.

7. Divide between two bowls and serve fresh.

Nutrition Information

Approximate nutrition per serving:

• Calories: 390–405 kcal

• Protein: 13–14 g

• Carbohydrates: 33–36 g

• Fibre: 12–15 g

• Fat: 24–26 g

Notes

For extra protein, serve with grilled chicken, salmon, boiled eggs, tofu or haloumi. This salad is best served fresh, but the lentils and dressing can be prepared ahead of time and added just before serving.