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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!

Lentil, Avocado, and Radish Salad

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.

Click here to PIN this Lentil, Avocado, and Radish Salad!

Eat Seasonal March 2016 photo collage

I’ve banded with a bunch of bloggers to help you take advantage of what’s fresh and abundant this time of year. Follow the links on this page to see what everyone came up with. We hope to inspire you to get in the kitchen and cook something delicious and seasonal.

Lentil, Avocado, and Radish Salad

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 your 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.

Love lentils! Legumes, lentils, chickpeas, and beans–some of the best plant-based protein you can eat. You have to try my Lentil Very Brown Rice.

You might also enjoy my Asian Radish Salad with Sesame Shiitake Vinaigrette.

This lentil, avocado, and radish salad showcases avocados, limes and radishes from the March seasonal produce guide on my friend Becky’s Vintage Mixer blog. Hit the produce aisle with her March guide in hand, 100 seasonally inspired recipes.

Make it a fabulous week–get in the kitchen and cook something delicious and seasonal!

Here’s our 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

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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
Servings: 8 servings.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 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
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.

 

11 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

  • […] Arugula Salad from Food for My Family Pappadew Pepper Cauliflower Hummus from Kitchen Confidante Lentil, Avocado, and Radish Salad from Letty’s Kitchen Tuna Salad with Pickled Habeneros from Project Domestication Kiwi Lime […] Reply · 10 April, 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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