This avocado lentil cranberry 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.

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.
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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?

This avocado lentil cranberry salad is a hearty lunch or side salad.

So all I wanted out of this salad was the opportunity to use a 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.

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.

This salad is packed with avocado, cooked lentils and both fresh and dried cranberries tossed with a lemon dijon dressing to make this a hearty lunch or side salad.

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.

You can also replace the lentils in this salad with mung beans.

Just like I use them interchangeably in my mung bean soup recipe, this is another example where that swap would work well.

Love this avocado lentil cranberry salad recipe?

Try my other salad recipes: 
Baby Kale Chicken Cherry Salad
Roasted Winter Root Vegetable Salad with Toasted Pecans
Blue Cheese and Cranberries 
Chopped Crispy Citrus Chicken Salad

Or, this Mediterranean quinoa salad from my friend, Aysegul which looks filling and delicious in a light and healthy way!

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Avocado Lentil Cranberry Salad

Servings: 4 servings
Prep: 10 minutes
Total: 10 minutes
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 

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

Nutrition

Serving: 1SERVINGCalories: 360kcalCarbohydrates: 38gProtein: 6gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 19gSodium: 157mgFiber: 12gSugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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21 Comments

  1. 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

    1. 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.

      1. 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!

  2. 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!

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