Lime-Cilantro Lentil & Avocado Salad
5
Points®
Total Time
15 min
Prep
15 min
Serves
1
Difficulty
Easy
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.
Ingredients
Cooked lentils
½ cup(s)
California (Hass) avocado
½ small, diced
Grape tomatoes
6 item(s), halved
Red onion
¼ small, thinly sliced
Cilantro
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
