Ingredients for Avocado Mango And Lentil Salad
- Dry Lentils
- Balsamic Vinegar
- Olive Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grape Tomatoes
- 1 ripe mango, diced
- 1 ripe avocado, diced
How to Make Avocado Mango And Lentil Salad
- Rinse 1 cup of red lentils under cold water.
- In a medium saucepan, bring 3 cups of water to a boil. Add the lentils and reduce heat to medium-low. Simmer for 20 minutes, or until tender but still firm. Drain well.
- While the lentils are cooking, prepare the dressing: In a large bowl, whisk together 2 tablespoons of red wine vinegar, 4 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Dice 1 ripe mango and 1 ripe avocado. Chop 1 cup of cherry or grape tomatoes.
- Add the cooked lentils to the dressing. Gently toss to coat.
- Add the diced mango, avocado, and tomatoes to the lentil mixture. Toss gently to combine. Be careful not to overmix, as the avocado may become mushy.
- Taste and adjust seasoning as needed. Serve immediately or chill for later. Garnish with fresh cilantro or lime wedges (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
33g
Fat
8g
Carbs
10g
