Toothsome lentils, crunchy spicy paper-thin radishes, sweet fresh mint, and creamy avocado—tumble them all together in a bold citrusy dressing for this lentil, avocado, and radish salad. With a sprinkle of salty tamari pumpkin seeds on top—oh boy—we have ourselves one brightly flavored nutrient-dense salad!
With the unseasonably warm weather around here, we’ve been generously spooning this perky combination on top of our “weekday” green salad, and calling it dinner.
Lentil, Avocado, and Radish Salad showcases avocados, limes and radishes from the March seasonal produce guide on Becky’s Vintage Mixer blog. Hit the produce aisle with her March guide in hand, using her recipe links as your shopping list—she gathered about 100 seasonally inspired recipes this month.
Becky makes the list, we create the recipes. We being a bunch of bloggers banding together to make sure you take advantage of what’s fresh and abundant this time of year. Follow the links lower on this page to see what everyone came up with. We all want to inspire you to get in the kitchen and cook something delicious and seasonal.
Lentil, Avocado, and Radish Salad recipe details:
- With their delicious earthy flavor and chewy soft texture, black “beluga” lentils are my first choice for this salad. Green lentils and French lentils both taste similar to black lentils, and they also hold their shape when cooked, so they’re fine substitutes if you can’t find the little black pulses. (I found organic black lentils at Whole Foods.)
- For evenly thin radish slices, use a mandoline cutter. Like this affordable handy hand-held one, or this one that sits on the counter and has a julienne-cut blade as well. (Dispense with the cumbersome safety guards and wear a special cut-resistant glove.)
- When you bring those peppery radishes home from the market, trim them and store in cold water in the fridge. They’ll stay crisp for a week!
- Look for tamari roasted pumpkin seeds in grocery store bulk bins. Or make them yourself from raw pumpkin seeds, adapting this stove-top tamari-roasted nut recipe.
- Make-ahead tip: Assemble and dress the lentils, radishes, mint, and green onions earlier, refrigerate, and add the avocado and pumpkin seeds just before serving.
This is International Year of Pulses, and I’m doing my part to get the word out. Legumes, lentils, chickpeas, and beans–be on the lookout for recipes showcasing pulses throughout the year. I just gave you the recipe for my very favorite Lentil Very Brown Rice. Did you make it yet?
Today’s lentil, avocado, and radish salad is part of this awesome collection of #eatseasonal recipes for the month. Check ’em out. >>>>>>
Roasted Asparagus and Brussels Sprout Panzanella Salad from Floating Kitchen
Strawberry and Preserved Lemon Lassi from Simple Bites
Asparagus & Feta Cheese Crustless Quiche from Cookin’ Canuck
Roasted Vegetable Asiago Fettuccine Alfredo from Completely Delicious
Crispy Parmesan Asparagus Fries with Lemon Greek Yogurt Dip from Flavor the Moments
Baked Thai Beef Stuffed Artichokes from Climbing Grier Mountain
Watermelon Radish and Arugula Salad from Food for My Family
Pappadew Pepper Cauliflower Hummus from Kitchen Confidante
Tuna Salad with Pickled Habeneros from Project Domestication
Kiwi Lime Sherbet from The Vintage Mixer
Slow Cooker Corned Beef and Cabbage from FoodieCrush
P.S. You might also enjoy my Asian Radish Salad with Sesame Shiitake Vinaigrette.
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This earthy, crunchy, creamy brightly flavored salad is fabulous over a bed of mixed lettuce greens. Bring it to a potluck dinner and you’ll be the hit of the party!
- 1 cup black or green lentils, rinsed
- 1 bay leaf
- ½ teaspoon plus 1/2 teaspoon Real Salt
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh squeezed lime juice—preferably the smaller Key limes or Mexican limones
- 1 clove garlic, minced
- Pinch cayenne pepper
- 1 bunch radishes, trimmed and thinly sliced
- ½ cup loosely packed mint leaves, chopped
- 2 green onions, thinly sliced (about 1/2 cup)
- 1 avocado, sliced
- 1/3 cup tamari roasted pumpkin seeds
- Put the lentils in a saucepan and cover with water at least 2 inches above the lentils. Add the bay leaf and the first ½ teaspoon salt. Bring to a simmer.
- Cook until the lentils are tender yet hold their shape and texture, 20-25 minutes. Drain, discarding the bay leaf. Set aside to cool.
- Whisk the oil, lime juice, garlic, the remaining salt, and cayenne in a bowl. Add the radishes, mint, and green onions. Mix in the cooked lentils. Taste and adjust seasoning.
- Just before serving, add the avocado slices, and garnish with pumpkin seeds.