This avocado lentil salad is one of my favourite lunches, and something I make whenever I have cooked lentils leftover from another dish. Actually, I enjoy eating it enough that I sometimes cook lentils in order to make it. I love the range of textures in this salad – the creamy avocado, the slightly dry lentils and the crunchy hazelnut pieces combine really well. I’ve made the dressing with other herbs such as parsley, coriander and marjoram, and always found it delicious.
The original recipe comes from the 101 Cookbooks website.
Avocado lentil salad
(serves 2)
- 2 tsp fresh oregano
- 1/2 tsp salt
- 4 Tb olive oil
- 1 Tb lemon juice
- 2 cups cooked Puy lentils
- 1 avocado, thinly sliced
- 1/4 cup toasted hazelnuts, chopped
- 1/4 cup green onion or chives, thinly sliced
- Grind the oregano and salt into a paste in a mortar and pestle. Gradually add the olive oil, then the lemon juice.
- Toss the lentils with the dressing, and adjust the season if necessary. Transfer to a serving bowl.
- Arrange the sliced avocado on top, then scatter over the hazelnuts and green onion.
Ten More Bites 
Yu-um!
Yum, what a great combination. I love avocado!
Me too!
This sounds great, definitely something we’ll be trying!
Found your post through the LinkUp via Peeled Wellness. This recipe looks fantastic. Pinning for later. Cheers! 🙂
Thank you!
I love the mix of textures in this- I’m a texture girl! Thanks for linking up on Tuesday!
Kim
http://peeledwellness.com