If you’re in a hurry for lunch, this protein-packed vegan healthy salad is for you! It will only take you 15 minutes to make and it’s delicious!
I came up with this salad combination many years ago on my first trip to South Africa. I can’t even remember why I chose those ingredients, maybe that was just all that was available for a salad. But whatever reason it was, the salad was an instant hit with my South African family and I made it every time I went there. So having been to South Africa recently made me realize that I can make it here too of course! So here’s my super quick and super yummy lentil salad.
The great thing about this salad is that it’s super fast! I’m using a can of brown lentils as a base which just means draining and rinsing them and you’re done. Feel free to cook the lentils yourself but I just cannot be bothered for time saving reasons. Canned legumes are a great way to save time and the ones I use have no additives.
Your next step will be to quarter your tomatoes. I love using cherry tomatoes for salads because they tend to be much sweeter and flavor-packed than the bigger ones. Actually, the tomatoes I used are date tomatoes which is a common shape to get here but cherry tomatoes work the same. As long as they’re small! You also have to cut the avocado and chop the cilantro. Mmmmh, I just love cilantro so much!! By the way, I always use the stems as well since they hold a lot of flavor!
When I still ate soy, I used soy sauce in the dressing which was so yummy! But since I found out that I’m soy intolerant, I’ve been using fish sauce instead. It’s obviously not the same taste wise but a worthy alternative. The dressing also contains lemon juice, sesame oil, olive oil, maple syrup and salt. Sesame oil has such an amazing flavor and I love adding a splash to dishes!
Will you make this salad soon? Or how about my Roasted Veg Salad & Tahini Dressing?
Lentil & Avocado Salad
If you're in a hurry for lunch, this protein-packed vegan healthy salad is for you! It will only take you 15 minutes to make and it's delicious!
Drain and rinse one can of brown lentils.
Cut cherry tomatoes into quarters.
Take the avocado pit out and remove the peel. Cut into pieces.
Chop one bunch of cilantro (I like to use the stems as well).
Add lentils, tomatoes, avocado and cilantro to a bowl.
In a bowl, mix together lemon juice, sesame oil, olive oil, maple syrup and salt. Mix well and pour over the lentil salad. Enjoy!