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Avocado Lentil Salad with Strawberry Chipotle Vinaigrette

Prep Time: 15 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    Vinaigrette:

    ½ cup (125 mL) cleaned and halved fresh strawberries

    3 Tbsp (45 mL) cider vinegar

    1 Tbsp (15 mL) honey

    1 tsp (5 mL) minced chipotle pepper packed in adobo sauce

    2 tsp (10 mL) lemon juice

    ½ tsp (2 mL) whole grain mustard

    1 Tbsp (15 mL) olive oil

    salt and ground black pepper, to taste

    Salad base:

    1 cup (250 mL) cooked or canned green lentils, drained and rinsed

    3 cups (750 mL) baby arugula

    1½ cups (375 mL) cleaned and quartered fresh strawberries

    1 large ripe avocado, peeled and medium dice

    1 Tbsp (15 mL) chopped fresh cilantro (reserve some for garnish)

    1⁄3 cup (75 mL) toasted slivered almonds (reserve some for garnish)


Directions

  1. FOR the vinaigrette: In the bowl of a food processor or blender, combine strawberries, cider vinegar, honey, chipotle pepper, lemon juice, mustard, and olive oil. Puree until velvety and smooth. Season with salt and pepper. Reserve.
  2. FOR the salad: In a small bowl mix half of the prepared dressing with the cooked lentils.
  3. TOSS the dressed lentils with arugula, strawberries, avocado, cilantro, and almonds.
  4. DRIZZLE with a little more vinaigrette and top with toasted almonds and cilantro. Serve immediately.

Nutritional Information

  • Serving Size: 2/3 cup
  • Per serving:
  • Calories 180
  • Total Fat 10 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 18 g
  • Dietary Fibre 5 g
  • Sugar 7 g
  • Protein 6 g
  • Sodium 130 mg
  • Potassium 368 mg
  • Folate 83 mcg