Avocado and Lentil Salad

Avocados are a source of mono-unsaturated fats and folic acid. Both of these nutrients are associated with good heart-health, making this dish the perfect healthy lunch.


Serves 2
adults
423
Kcals
per serving

10 Mins
prep

25 Mins
cooking

Recipe
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Ingredients

Savoy cabbage, washed and shredded   (150g)
Puy lentils  (60g)
250ml reduced sodium vegetable stock
1 tbsp olive oil
2 tbsp wholegrain mustard  (30g)
1 tbsp white wine vinegar
Pinch of salt
Pinch of ground black pepper
1 medium avocado, peeled, de-stoned and cut into small chunks  (150g)
2 tbsp lemon juice
2 large wholemeal pitta bread  (120g)

Method

  1. Rinse the lentils under cold running water to remove any stones.
  2. Place the lentils in a medium-sized saucepan, then add vegetable stock and simmer for 15-20 minutes until the lentils are tender but still with a bite.
  3. While the lentils are cooking, make the dressing by adding together the olive oil, mustard, vinegar, salt and pepper.
  4. Drain the lentils, then, in the same saucepan, combine with half of the dressing whilst still warm. Set aside to cool.
  5. Blanch the prepared cabbage in boiling water for one minute, then drain and rinse under cold water. Drain again.
  6. In a large bowl add the lentils, cabbage and avocado. Add the lemon juice and the remaining dressing and combine well.
  7. Serve with warmed wholemeal pitta bread.
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Nutritional information per serving

423kCal, 1759kJ
18.2g
17.3g
3.4g
40.5g
6.4g
15.2g
760mg

© The Vegetarian Society