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.

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Vegan Lentil Salad with Lemon Dressing and Avocado Recipe

A vibrant vegan lentil salad featuring protein-rich lentils, creamy avocado, crisp veggies, and a tangy lemon dressing.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 300

Ingredients
  

  • Green or brown lentils rinsed — 1 cup
  • Water or vegetable broth — 2 cups
  • Avocado ripe, diced — 1 large
  • Cucumber diced — 1 cup
  • Cherry tomatoes halved — 1 cup
  • Red onion finely chopped — ¼ cup
  • Fresh parsley or cilantro chopped — ¼ cup
  • Olive oil — 3 tablespoons
  • Fresh lemon juice — 3 tablespoons
  • Dijon mustard — 1 teaspoon
  • Garlic powder — ½ teaspoon
  • Salt and pepper — to taste
  • Optional: red pepper flakes — a pinch for heat

Method
 

  1. 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.
  2. Make dressing: Whisk olive oil, lemon juice, mustard, garlic powder, salt, and pepper in a bowl until emulsified.
  3. Combine veggies: In a large mixing bowl, toss cooked lentils with cucumber, tomatoes, onion, and herbs.
  4. Add avocado: Gently fold in diced avocado to avoid mashing.
  5. Dress salad: Pour lemon dressing over mixture and toss lightly to coat.
  6. 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.

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