Avocado Lentil Salad with Strawberry Chipotle Vinaigrette

Avocado Lentil Salad with Strawberry Chipotle Vinaigrette
Preparation time: 
15 mins



½ cup (125 mL) cleaned and halved fresh strawberries

3 Tbsp (45 mL) cider vinegar

1 Tbsp (15 mL) honey

1 tsp (5 mL) minced chipotle pepper packed in adobo sauce

2 tsp (10 mL) lemon juice

½ tsp (2 mL) whole grain mustard

1 Tbsp (15 mL) olive oil

salt and ground black pepper, to taste

Salad base:

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

3 cups (750 mL) baby arugula

1½ cups (375 mL) cleaned and quartered fresh strawberries

1 large ripe avocado, peeled and medium dice

1 Tbsp (15 mL) chopped fresh cilantro (reserve some for garnish)

1⁄3 cup (75 mL) toasted slivered almonds (reserve some for garnish)


1 FOR the vinaigrette: In the bowl of a food processor or blender, combine strawberries, cider vinegar, honey, chipotle pepper, lemon juice, mustard, and olive oil. Puree until velvety and smooth. Season with salt and pepper. Reserve.

2 FOR the salad: In a small bowl mix half of the prepared dressing with the cooked lentils.

3 TOSS the dressed lentils with arugula, strawberries, avocado, cilantro, and almonds.

4 DRIZZLE with a little more vinaigrette and top with toasted almonds and cilantro. Serve immediately.

Nutritional information


Calories 180, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrates 18 g, Fibre 5 g, Sugars 7 g, Protein 6 g, Sodium 130 mg, Potassium 368 mg, Folate 83 mcg


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