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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.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
avocado lentil cranberry salad, gluten-free, lentil cranberry salad, vegan, vegetarian
Servings:
4
servings
Author:
Gina Matsoukas
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:
1
SERVING
|
Calories:
360
kcal
|
Carbohydrates:
38
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
19
g
|
Sodium:
157
mg
|
Fiber:
12
g
|
Sugar:
17
g