Avocado Lentil Salad with Strawberry Chipotle Vinaigrette – Lentils.org

Avocado Lentil Salad with Strawberry Chipotle Vinaigrette

  By lentilsorg    

July 10, 2015

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  • Prep: 15 Minutes

  • 15 Minutes

    15 Minutes

  • Yields: 6
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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.

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)

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Nutrition Facts

Serving Size2/3 cup
Calories180
Sodium130 mg
Potassium368 mg
Protein6 g
Cholesterol0 mg
Sugar7 g
Total Fat10 g
Saturated Fat1 g
Total Carbohydrates18 g
Dietary Fiber5 g