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Lentil, Avocado, and Radish Salad

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!

closeup overhead Lentil, Avocado, and Radish Salad on plate with spoon

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This salad combines the delicious earthy flavor and chewy soft texture of lentils, crispy radishes, and creamy avocado. With a simple dressing made with fresh lime juice and olive oil, here is a salad for any time of year.

We’ve had unseasonably warm weather around here, and so a generous spoonful of this perky protein salad is perfect on top of our “weekday” green salad. Call it a main course salad–dinner.

Lentil, Avocado, and Radish Salad in bowl with radishes on the table

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Lentil, Avocado, and Radish Salad recipe details:

  • 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.
  • With their 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 your peppery radishes home from the market, trim them and store in cold water in the fridge. They’ll stay crisp for a week! Save the greens if they’re fresh and good looking and stir them into your pressure cooked risotto.
  • Look for tamari roasted pumpkin seeds in grocery store bulk bins. Or make them yourself from raw pumpkin seeds, adapting this recipe for stove-top tamari roasted seeds.

Lentils, chickpeas, and beans are some of the best plant-based protein you can eat. Here are a couple more recipes with lentils:


#EatSeasonal

My friend Becky from Vintage Mixer blog is full of seasonal inspiration. Hit the produce aisle with her March recipe ideas in hand.

For even more inspiration, check out this list of seasonl recipes from a gaggle of bloggers. We hope they inspire you into the kitchen to cook something delicious and seasonal!

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

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This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

5 from 2 votes
Lentil, Avocado, and Radish Salad
Lentil, Avocado, and Radish Salad
Prep Time
30 mins
Cook Time
25 mins
Total Time
35 mins
 

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! Makes about 8 servings.

Course: Salad
Cuisine: Vegan
Keyword: lentil salad, vegan salad recipe
Servings: 8 servings.
Calories: 209 kcal
Ingredients
  • 1 cup black or green lentils , rinsed
  • 1 bay leaf
  • ½ teaspoon plus 1/2 teaspoon fine sea 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
Instructions
  1. 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.
  2. Cook until the lentils are tender yet hold their shape and texture, 20-25 minutes. Drain, discarding the bay leaf. Set aside to cool.
  3. 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.
  4. Just before serving, add the avocado slices, and garnish with pumpkin seeds.
Nutrition Facts
Lentil, Avocado, and Radish Salad
Amount Per Serving (1 g)
Calories 209 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 18mg1%
Potassium 191mg5%
Carbohydrates 17g6%
Fiber 7g29%
Sugar 1g1%
Protein 8g16%
Vitamin A 185IU4%
Vitamin C 6.8mg8%
Calcium 30mg3%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

10 comments

  • This salad looks so hearty — it’s packed with so much goodness! Reply · 7 March, 2016

    • Thanks Marcie. That would be me–always trying to pack a lot of goodness–nutrition and flavor–into every thing I make. 😉 Reply · 7 March, 2016

  • I could eat salads like this every day. I love beluga lentils and yours look like they’re cooked perfectly. Reply · 7 March, 2016

    • Thanks Becky! Beluga caviar pulses for the win…. Reply · 7 March, 2016

  • This is such a gorgeous salad, Letty! I’ve been trying to use lentils more this year, too. I’m embracing the “year of the pulse”! Reply · 7 March, 2016

    • Lentils are so easy too. 20 minutes from thinking about dinner to done! Reply · 8 March, 2016

  • What a great combo! I can’t wait to give this a try 🙂 Reply · 8 March, 2016

    • Hey thanks Megan! Take a photo and tag me when you make it. 😉 Reply · 9 March, 2016

  • Clare Cooper

    Letty! This salad is fantastic! I’m so excited to have a hearty but light salad in the books for springtime. Simple but bold flavor! Looking forward to exploring more recipes. 🙂 Reply · 23 April, 2016

    • Thanks Clare!Enjoy! Reply · 25 April, 2016

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