Make Ahead

Beluga Lentil Salad with Avocado, Apple and Summer Herbs

July  3, 2013
Author Notes

This salad was created for a summer day trip - an adventure that included a long hike out through the woods to the edge of the sea. It needed to be something that didn't require refrigeration, could stand a little jostling, and would still taste amazing when we reached our destination. It definitely fits the bill, and we've used it again and again for summer excursions. —EatSimplyEatWell

  • Serves 4
Ingredients
  • Cook the Beluga Lentils
  • 1 cup beluga lentils, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • Prepare salad ingredients
  • 3/4 cup loosely packed parsley, roughly chopped
  • 1/4 cup mint leaves, roughly chopped
  • 1/2 red onion, diced
  • 1 medium red sweet pepper, chopped
  • 1 ripe avocado, chopped
  • juice of one lemon
  • 3 tablespoons olive oil
In This Recipe
Directions
  1. Cook the Beluga Lentils
  2. Combine the ingredients in a small pot. Bring to a boil; reduce to a simmer; and simmer for 20 minutes.
  3. Remove lentils from heat and drain through a fine-mesh sieve. Rinse thoroughly in cold water and shake the sieve a few times to remove excess moisture.
  1. Prepare salad ingredients
  2. While the lentils cook, combine all remaining salad ingredients in a medium size bowl. Stir well to combine and let them sit until the lentils are ready.
  3. Add the drained, cooled lentils and toss a few times with a spoon to combine thoroughly. Enjoy!

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