Avocado Lentil Cranberry Salad

This salad is packed with healthy fats from a good dose of avocado. Cooked lentils and both fresh and dried cranberries are tossed with a lemon dijon dressing to make this a hearty lunch or side salad.

I have been crazy obsessed with parsley lately. Is that weird? I feel like it is. Of all the herbs out there, I picked the most boring one to go and get obsessed with. I was explaining my recent lunch obsession of tuna, greek yogurt, mustard, celery and parsley on piece of toasted cheese bread to Brandy the other day and she’s all “so, basically it’s a tuna melt” and I’m like “well yes, but OMG THE PARSLEY, it totally makes the sandwich”. Who says that? Who gets that excited about freakin’ parsley?

Avocado Lentil Cranberry Salad

So all I wanted out of this salad was the opportunity to use a shit ton of parsley and be happy. The result though is a bit better than that. Parsley + lemon dijon dressing might’ve been a bit weird anyway.

Cranberry Avocado Lentil Salad

I bought those giant Florida avocados the other day (someone tell me why I’ve been paying twice as much for Haas when these are cheaper, about 3 times the size and taste exactly the same?) and with two of them sitting on the counter, an avocado intervention needed to happen.

Avocado Lentil Cranberry Salad with Lemon Dijon Dressing

The intervention includes some lentils (I recommend just slightly under-cooking them, you don’t want them mushy in this), fresh and dried cranberries and of course, my beloved parsley. This salad is creamy, bright, fresh and oddly hearty at the same time. So get your parsley pants on and dig in.

Serves 4     adjust servings

Avocado Lentil Cranberry Salad

Preparation 10 min Prep Time
Cook Time
Total Time 10 mins Total Time

This salad is packed with healthy fats from a good dose of avocado. Cooked lentils and both fresh and dried cranberries are tossed with a lemon dijon dressing to make this a hearty lunch or side salad.

Ingredients

  • 2 1/2 cups chopped avocado
  • 3/4 cup cooked lentils
  • 1/2 cup chopped fresh cranberries
  • 1/4 cup dried cranberries
  • 1/3 cup chopped parsley
  • juice from 1 Meyer lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1/2 shallot, thinly sliced
  • salt and pepper

Instructions

  1. Combine avocado, lentils, cranberries and parsley in a large bowl.
  2. Whisk together the lemon juice, olive oil, mustard, shallots, salt and pepper in a small bowl.
  3. Pour the dressing over the salad and gently toss until well coated.

 

 

21 Comments

    1. ann reed

      dear gina … here is an honest question: what exactly is a “shit ton” ? does using the vulgar term for feces in any way enhance your presentation of this interesting recipe? maybe it’s quirk but i am not enamored of the idea of thinking about food in the same phrase as a substance that should be avoided because of its capacity to ruin food or to make human beings very, very sick. does it make a person appear to be more clever, or more hip, or more gifted in handling the language to include the word “shit”. thanks for the recipe and don’t fuck off.

      Reply
  1. Sarah @ Making Thyme for Health

    I think parsley is one of the herbs that’s supposed to have a detoxifying effect so it makes sense that you would crave it this time of year.

    The last time I had it was on top of puréed cauliflower soup and it was so good. It looks awesome in this salad. I love the sound of it with the lemon Dijon dressing!

    Reply
  2. Julie | This Gal Cooks

    You know, I think I’ve only bought the FL avocados once…and I live in FL. I usually buy the Hass, because the one time I bought the FL ones, I think I ate it before it was ripe and I was like ugh. So here’s for you for inspiring me to give them a try again! Totally picking some up the next time at the store so I can try this salad. Great recipe, Gina!

    Reply
    1. Running to the Kitchen Post author

      Yes it really is! Mine is still alive outside, not really growing voraciously or anything but very much alive!

      Reply
    1. Running to the Kitchen Post author

      Haha, so many people keep asking me that…eBay! Just searched for pewter plates and stalked a few auctions until I got these :)

      Reply
  3. Jennie

    When I was little I would eat parsley off of everyone’s plates because I loved it so much. I still love it so much. And I love your obsession with it, and I also love the look of this recipe!

    Reply
    1. Running to the Kitchen Post author

      You can easily google how to cook lentils but all you do is put them in a pot with water covering them by about an inch or so, bring to a boil and then simmer (covered) until they’re cooked to your liking. Unlike rice, lentils won’t absorb all the water so you’ll need to drain them once finished cooking. About 20 minutes cooking time should suffice for this salad since you don’t want them to be mushy.

      Reply
      1. Sarah

        Thank you! I have googled but there are so many different suggesions–I wanted to know the most simple and basic way. Thanks again–about to make this for a brunch!

        Reply
  4. Ruth in OZ

    I live on the west coast of Australia and fresh cranberries so not happening here. I have frozen ones in the freezer so wondering if it will work? Dried cranberries we can get easily and we are blessed to have abundance of avocado cheap is time of year and parsley a plenty courtesy of my organic gardening husband. Xxx. ruth

    Reply

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