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Lentil, Avocado, and Radish Salad
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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 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: Vegan
Keyword: lentil salad, vegan salad recipe
Servings: 8 servings.
Calories: 209kcal

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

  • 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