Vegan Lentil Salad with Lemon Dressing and Avocado Recipe
Looking to upgrade sad lunches into colorful, nutrient-packed masterpieces that flex your vegan prowess and sass? This lentil salad with lemon dressing and avocado brings zesty freshness, creamy richness, and plant-based protein in every forkful. Bright herbs and crisp veggies add crunch and fiber while creamy avocado smooths out any mid-day drama. A zingy lemon dressing ties flavors together like a boss, making salads exciting again. It’s simple, quick, and perfect for meal prep or impressing guests with minimal effort. Ready to slap this bowl into your routine and feel like a salad goddess? Go ahead, dig in—own lunchtime.

Vegan Lentil Salad with Lemon Dressing and Avocado Recipe
Ingredients
Method
- Cook lentils: In a saucepan, combine lentils and broth. Bring to a boil, reduce heat, and simmer 18–20 minutes until tender. Drain any excess liquid.
- Make dressing: Whisk olive oil, lemon juice, mustard, garlic powder, salt, and pepper in a bowl until emulsified.
- Combine veggies: In a large mixing bowl, toss cooked lentils with cucumber, tomatoes, onion, and herbs.
- Add avocado: Gently fold in diced avocado to avoid mashing.
- Dress salad: Pour lemon dressing over mixture and toss lightly to coat.
- Season & serve: Adjust seasoning, sprinkle red pepper flakes if using, and divide into bowls.
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 10 g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 30%
- Folate: 25%
- Vitamin K: 15%
- Magnesium: 12%
Additional Notes/Tips
- Swap parsley for mint for a fresher twist.
- Use red lentils for faster cooking and a softer texture.
- Meal prep: store dressing separately to keep salad crisp.
- Add toasted nuts or seeds for extra crunch and healthy fats.
- Serve over baby greens for an even heartier bowl.