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!

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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 of fresh lime juice and olive oil, here is a salad for any time of year.

A generous spoonful of this perky protein salad turns your “weekday” green salad into a main course salad. It’s just the answer to dinner on summer evenings.

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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:

You will love this protein-rich Lentil Very Brown Rice.

One of our favorite vegan tacos are these Spicy Greens and Lentil Tacos.

This wilted salad is how I like to eat my spinach– Wilted Spinach and Green Lentil Salad.

No lentils here. But watermelon radishes! They look like a miniature seedless watermelon! Check out this Watermelon Radish and Arugula Salad from Food for My Family.

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Print Recipe

5 from 2 votes

Lentil, Avocado, and Radish Salad

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.

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Salad

Cuisine: Vegan

Keyword: lentil salad, vegan salad recipe

Servings: 8 servings.

Author: Letty | @lettyskitchen

Ingredients

• 1 cup black or green lentils , rinsed
• 1 bay leaf
• ½ teaspoon plus 1/2 teaspoon fine sea salt
• ¼ 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
• ⅓ cup tamari roasted pumpkin seeds

Instructions

• 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.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 17g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 191mg | Fiber: 7g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 6.8mg | Calcium: 30mg | Iron: 2.6mg

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