Mediterranean lentil salad with avocado cherry tamatoes and lime calintro vinaigrette

 Mediterranean Lentil Salad with Avocado, Cherry Tomatoes & Lime-Cilantro Vinaigrette

This Mediterranean-inspired lentil salad is a colorful blend of protein-rich lentils, creamy avocado, and sweet cherry tomatoes tossed in a bright lime-cilantro vinaigrette. It’s a healthy, fiber-rich dish that works as a main salad, a side, or even for meal prep.

⏱️ Time

Prep: 15 minutes

Cook: 20 minutes (if cooking lentils)

Total: 35 minutes

Ingredients

Salad

1 ½ cups cooked green or brown lentils (about ¾ cup dry)

1 large avocado, diced

1 ½ cups cherry tomatoes, halved

½ small red onion, finely chopped

1 small cucumber, diced (optional for crunch)

2 tbsp feta cheese (optional, crumbled)

2 tbsp toasted almonds or pumpkin seeds for crunch

Lime-Cilantro Vinaigrette

3 tbsp extra virgin olive oil

Juice of 2 limes (about 3 tbsp)

2 tbsp fresh cilantro, finely chopped

1 tsp honey (or maple syrup)

½ tsp Dijon mustard

1 small garlic clove, minced

Salt & pepper, to taste

Instructions

1. Cook Lentils (if not pre-cooked)

Rinse lentils.

Place in a pot with 3 cups water and a pinch of salt.

Simmer 20 minutes, until just tender. Drain and cool.

2. Prepare Dressing

In a small bowl or jar, whisk together olive oil, lime juice, cilantro, honey, Dijon, garlic, salt, and pepper until emulsified.

3. Assemble Salad

In a large bowl, combine lentils, cherry tomatoes, avocado, onion, and cucumber.

Drizzle with vinaigrette and toss gently.

4. Add Garnishes

Sprinkle with feta (if using) and nuts/seeds.

Garnish with extra cilantro leaves.

Notes & Tips

Meal Prep Friendly: Keep avocado separate and add just before serving.

Extra Freshness: Add chopped bell peppers or arugula.

Protein Boost: Top with grilled chicken, salmon, or chickpeas.

Make It Creamier: Blend half an avocado into the vinaigrette for a creamy lime-cilantro dressing.

⁉️ Frequently asked questions 

Q: Can I use canned lentils?

Yes — just rinse and drain well.

Q: How long does it keep?

Up to 3 days in the fridge, but add avocado fresh before serving.

Q: Can I swap cilantro?

Yes — parsley or mint works if you’re not a cilantro fan.

Nutritional Information

Calories: ~310

Protein: 12g

Fiber: 10g

Fat: 16g

Sugar: 6g

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