Mango Lentil Salad
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 1 cup dried lentils, rinsed and picked over
- 1 large avocado, diced
- 1 large mango, diced
- Half a medium red onion, finely diced
- 1 cup chopped fresh baby spinach
- 1 cup chopped fresh mint
- 2/3 cup chopped almonds
- 2/3 cup crumbled feta cheese
- 1 batch everyday salad dressing
- Fine sea salt and freshly-ground black pepper
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Preparation
Step 1
Cook the lentils in lightly-salted water according to package directions until tender. Pour into a fine-mesh strainer and rinse with cold water until chilled, then drain off any extra water.
Step 2
Combine the lentils, avocado, mango, red onion, baby spinach, mint, almonds, and feta in a large mixing bowl and drizzle evenly with the dressing. Toss gently until combined. Taste and season with salt and pepper as needed.
Step 3
Serve immediately and enjoy!
Step 4
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Chef's notes
Don’t overcook the lentils. You want to cook the lentils until they are tender but still slightly firm to the bite, since overcooking can lead to a mushy texture.
Add avocado just before serving. If you’re planning to make and refrigerate this salad in advance (or save some for leftovers), we recommend just adding a few slices of avocado on top versus mixing them into the salad in order to avoid browning.
Be sure to season. Don’t forget to give the salad a taste and season with salt and pepper as needed before serving.
