Avocado and Lentil Salad

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

Avocado and Lentil Salad
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan

Ingredients

  • 150g Savoy cabbage, washed and shredded
  • 60g Puy lentils
  • 250ml reduced sodium vegetable stock
  • 1 tbsp olive oil
  • 2 tbsp wholegrain mustard
  • 1 white wine vinegar
  • Pinch of salt
  • Pinch of ground black pepper
  • 1 medium avocado, chopped
  • 2 tbsp lemon juice
  • 2 large wholemeal pitta bread

Method

  1. Rinse the lentils under cold running water to remove any stones.
  2. Place the lentils in a medium-sized saucepan, then add vegetable stock and simmer for 15-20 minutes until the lentils are tender but still with a bite.
  3. While the lentils are cooking, make the dressing by adding together the olive oil, mustard, vinegar, salt and pepper.
  4. Drain the lentils, then, in the same saucepan, combine with half of the dressing whilst still warm. Set aside to cool.
  5. Blanch the prepared cabbage in boiling water for one minute, then drain and rinse under cold water. Drain again.
  6. In a large bowl add the lentils, cabbage and avocado. Add the lemon juice and the remaining dressing and combine well.
  7. Serve with warmed wholemeal pitta bread.
Nutrition per serving
  • Calories

    423 kcal

  • Fat

    17.3g

  • Saturates

    3.4g

  • Protein

    18.2g

  • Carbs

    40.5g

  • Sodium

    760mg

  • Sugar

    6.4g

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