Avocado Lentil Salad from Zoes Kitchen features tender lentils, ripe avocado slices, crisp mixed greens, and zesty lemon vinaigrette, creating a fresh and vibrant dish with a harmonious blend of creamy and earthy flavors.
Equipments
- Mixing bowl
- Salad spinner (optional)
- Chef’s knife
- Cutting board
- Saucepan (for cooking lentils)
- Colander or fine mesh strainer
- Measuring cups
- Measuring spoons
- Whisk
- Small bowl (for vinaigrette)
- Salad serving bowl or platter
- Salad tongs or serving utensils
Ingredients
- 1 cup dried green or brown lentils
- 1 ripe avocado
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1/2 small red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt
- Black pepper
Dried green or brown lentils must be rinsed thoroughly before cooking to ensure optimal texture and flavor. Choose a ripe avocado that yields slightly to gentle pressure, which will enhance creaminess in the salad. Fresh lemon juice and extra-virgin olive oil are essential for the zesty vinaigrette that balances the earthy lentils and crisp greens. Fresh parsley and red onion add aromatic brightness and subtle pungency, elevating the overall taste profile. You can recreate the Avocado Lentil Salad from Zoes Kitchen copycat menu by carefully layering these ingredients for a fresh and vibrant result.
Instructions
- Rinse lentils under cold water using a colander or fine mesh strainer.
- In a saucepan, add lentils and cover with water; bring to a boil.
- Reduce heat and simmer lentils until tender, about 20–25 minutes.
- Drain lentils and let cool.
- Wash and dry mixed salad greens using salad spinner (optional).
- Halve cherry tomatoes.
- Thinly slice red onion.
- Chop fresh parsley.
- Cut avocado in half, remove pit, peel, and slice.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper to make the vinaigrette.
- In a mixing bowl, combine cooled lentils, salad greens, cherry tomatoes, onion, and parsley.
- Drizzle vinaigrette over salad ingredients and toss gently to coat.
- Transfer salad to a serving bowl or platter.
- Arrange avocado slices on top of the salad.
- Serve immediately using salad tongs or serving utensils.
Substitution
Avocado Lentil Salad from Zoes Kitchen copycat menu blends cooked lentils with creamy avocado, fresh greens, and a tangy lemon vinaigrette for a nutritious and satisfying meal. If you can't find green or brown lentils, red lentils can be used, but they will cook faster and become softer, altering the salad's texture. When ripe avocado is unavailable, substituting with cucumber or green apple can provide a refreshing crunch instead of creaminess. Using pre-cooked or canned lentils saves time, but be sure to rinse them well to reduce sodium content. Your lemon vinaigrette can be adjusted by swapping honey for agave syrup or maple syrup to suit dietary preferences.
Tips
Rinse lentils thoroughly before cooking to remove any debris and ensure even cooking. Simmer lentils gently to avoid breaking them apart, and drain immediately once tender to prevent overcooking. Use a ripe avocado for creamy texture and slice it just before serving to maintain freshness and color. Whisk the lemon vinaigrette ingredients thoroughly to emulsify the dressing, ensuring your salad is evenly coated with vibrant flavor.
Nutritions
Avocado Lentil Salad is a nutrient-dense meal combining protein-rich lentils with heart-healthy fats from avocado. The mixed greens and cherry tomatoes provide a boost of vitamins A, C, and K along with dietary fiber. Olive oil in the lemon vinaigrette adds monounsaturated fats and antioxidants, supporting cardiovascular health. Your body benefits from this balanced intake of macronutrients and antioxidants, making the dish both satisfying and nourishing.
Storage
Store leftover Avocado Lentil Salad in an airtight container in the refrigerator for up to 2 days to maintain freshness. Keep avocado slices separate or add them just before serving to prevent browning and preserve texture. Your lentils and greens will stay crisp longer when kept chilled, ensuring the salad retains its vibrant flavors.
Variation or Alternatives
You can enhance the Avocado Lentil Salad by substituting red lentils for a softer texture or adding cooked quinoa for extra protein and bulk. For a different flavor profile, swap fresh parsley with chopped cilantro or basil. Try roasting cherry tomatoes before adding them to the salad to deepen their sweetness. To boost creaminess, drizzle a little tahini or add crumbled feta cheese alongside the avocado slices.
Allergies
Your Avocado Lentil Salad contains ingredients that may trigger allergies in some individuals, such as avocado, which can cause oral allergy syndrome in those sensitive to latex or birch pollen. Lentils belong to the legume family and might result in reactions in people with legume allergies. Additionally, mustard in the Dijon mustard can cause allergic responses, so it's important to review the ingredients carefully if you have known food sensitivities.
Why this recipe?
The Avocado Lentil Salad from Zoes Kitchen is highly favored for its fresh, nutrient-rich ingredients, combining creamy avocado with protein-packed lentils for a satisfying and wholesome meal. This salad offers a unique blend of Mediterranean flavors with crisp vegetables and a tangy dressing that appeals to health-conscious diners. Making the copycat recipe allows you to recreate this delicious experience at home, ensuring freshness and control over ingredient quality. Your effort in preparing this salad delivers a flavorful, nutritious option perfect for lunch or light dinner menus.