Photo of Lime-Cilantro Lentil & Avocado Salad by WW

Lime-Cilantro Lentil & Avocado Salad

Points® value
Total Time
15 min
15 min
This colourful meal comes together quickly and easily, offering a delightful mix of flavours and textures in one satisfying bowl. Lentils are a filling, plant-based source of protein that anchors this main-dish salad. To make it in a snap, look for precooked lentils in vacuum-sealed packaging or in cans, but you’ll need to rinse and drain canned varieties before using. To toast the pepitas, place them in a dry skillet, and cook them over medium-high heat for 3 to 4 minutes or until golden. You can also use pine nuts or pistachios in place of the pepitas, if you like.


Cooked lentils

½ cup(s)

California (Hass) avocado

¼ item(s), diced

Grape tomatoes

6 medium, halved

Red onion

2 tbsp(s), chopped


2 tbsp(s), chopped

Lime zest

¼ tsp(s), grated

Fresh lime juice

1 tsp(s)

Olive oil

1 tsp(s)

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Green pumpkin seeds (pepitas)

1 tbsp(s), toasted


  1. Combine lentils, avocado, tomatoes, onion, cilantro, lime zest and juice, oil, salt, and pepper in a medium bowl; sprinkle with pumpkin seeds.
  2. Makes 1 serving (about 1 ¼ cups).