Lemony Lentil Avocado Feta Salad with Pistachios

A seriously simple but delicious salad with lemony lentils, avocado, vegan feta & pistachios.

This salad is healthy and packed with loads of good ingredients, they come together creating a really satisfying meal.

Who says cooking is hard or has to take hours of your precious time? Not this salad! Not only is it super easy to make, it’s ready in no time. Ideal for those busy weeknights or lazy days.

This lemony lentil salad is bursting with lemony flavours. It’s fresh, it’s filling, it’s healthy and it’s totally satisfying. As a creamy contrast the salad is topped with avocado. Avocado makes everything better, right?! A final sprinkle of salty feta cheese and some pistachios for extra crunch. Easy peasy yummy food!

This salad is loaded with flavour, its’ got some interesting textures, and will certainly leave everybody feeling happy and healthy! Can you feel the freshness floating through the screen?

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And the best part about this salad? It’s dinner worthy, it’s a full-you-up portion that will leave you completely satisfied, but not overly stuffed. Or take it as a work lunch, it’s great when the flavours melt together overnight! And more, this recipe is budget friendly too.

This lemony lentil salad, with avocado & feta is easy, healthy and just delicious!

100% simplicity.

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Lemony Lentil Avocado Feta Salad with Pistachios

vegan, gluten free, soy free, nut free option

 


Serves 2:

Ingredients:

½ cup puy lentils

Veggie stock

1 tbsp extra virgin olive oil

2 tbsp chopped dill

Freshly ground black pepper

Juice + zeste of ½ lemon

1 avocado, sliced

Vegan feta, chopped or sliced (homemade or store bought)

Pistachios, chopped (use pepitas for not free)

Fleur de sel

 

Instructions:

Cook the lentils according to package instructions in veggie stock. Drain and mix with the lemon zeste + juice, dill and olive oil. Season with freshly ground black pepper.

Divide the lentils between two bowls/plates, top with avocado and sliced/crumbled feta. Garnish with chopped pistachios/pepitas and fleur de sel.

Serve with some whole wheat flatbread if desired. Enjoy!

 

Variation:

Use mint instead of dill.


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