This avocado artichoke lentil salad is packed full of protein and fiber. It makes for a great take to work lunch or side with dinner.
Ah the lentil. The lentil hasn't spent much time on Tasting Page. I have two lone lentil recipes on my site - one sweet in a hidden lentil mint fudge and one savory in a lentil mushroom meatball. Interestingly, I haven't cooked with lentils in a more obvious way - in a salad. So today, I bring you an avocado artichoke lentil salad.
I think the reason I haven't fully embraced the lentil is that I've had way too many mushy lentils. I'm big on texture and mushy is my least favorite texture. It wasn't until I went to cooking school that I finally tasted what I think a good lentil is suppose to taste like. There was a nice bite to it and it's earthiness was so well balanced with the tangy vinaigrette.
Lentils are legumes, and more specifically a pulse. They're a good source of cholesterol-lowering fiber, which is also great for heart health. There's lots of folate and magnesium and vegans love legumes because they're protein-rich and help with energy.
The added avocados also boost the protein level in this salad and artichokes bring even more fiber and antioxidants. So all of these healthy ingredients ensure you're getting quite the power house of a salad that you can eat as a main for lunch or even dinner. You could throw in chicken, tofu or any other protein if you're looking for an additional boost.
Avocado Artichoke Lentil Salad
- 1 cup green lentils (cooked according to package instructions)
- 1 BPA-free can of artichokes in water, cut artichokes in quarters
- 1 avocado, peeled, seed removed and sliced
- 1 teaspoon dijon mustard
- 1 teaspoon garlic, minced
- 1 tablespoon fresh mint, chopped
- 2 tablespoons flax oil (or olive oil)
- 1 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- In a large glass bowl, whisk together the dijon, garlic, mint, oils and lemon juice, then season with salt and pepper.
- Add the cooked lentils to the bowl and stir to coat. You can either gently toss the artichokes and avocado in the bowl, or you can layer these ingredients on top of the lentils, once plated. Eat immediately or refrigerate for up to 3-4 days.