Photo of Lime-Cilantro Lentil & Avocado Salad by WW

Lime-Cilantro Lentil & Avocado Salad

Total Time
15 min
15 min
This colorful meal comes together quickly and easily, offering a delightful mix of flavors 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

½ small, diced

Grape tomatoes

6 item(s), halved

Red onion

¼ small, thinly sliced


2 Tbsp, chopped

Lime zest

¼ tsp, grated

Fresh lime juice

1 tsp

Olive oil

1 tsp

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Green pumpkin seeds (pepitas)

2 Tbsp, 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 1/2 cups).