This vegan lentil salad with avocado, rocket and ginger is a really quick and easy nutritious meal in a bowl, perfect for lunch or dinner.
The instructions below are given using dried lentils. We add the bayleaf, red onion and ginger into the cooking water to give the lentils a lovely added subtle flavour. However, if you have some precooked lentils ready, then you can also use them. You might decide to add a little extra onion into the salad (if you love onion) or miss it out completely.
Lentils are a great source of vegan protein, and they also provide your body with a balanced source of energy. If you feel like you need a little extra energy, you might add in some cooked brown rice, quinoa, millet, or even some cooked sweet potato pieces.
The ground flaxseed in the dressing combines really well with the lentils, avocado and ginger to support your metabolism.
Lentil salad with avocado, rocket and ginger
Serves: 8 (as a side dish)
Calories: 1,672 total, 209 per serving
1 cup (200g) uncooked lentils
1 small red onion, finely chopped
1 cm ginger, cut into slices (this is to give a touch of flavour)
Water to cover the lentils
1 red pepper, cut into small squares
Finely sliced celery
Large handful rocket
Large handful spinach, roughly shredded
1 avocado, peeled and cut into small chunks
Large handful fresh parsley, finely chopped
Finely sliced radish
2 tbsp. freshly squeezed lemon juice
4 tbsp ginger juice
4 tbsp water
1 tsp apple cider vinegar
½ tsp cinnamon
2 tbsp ground flaxseed
2 tbsp flaxseed (or olive) oil
1 tsp ground black pepper
Place the uncooked lentils into a large sauce pan, then add the finely chopped red onion, bayleaf and ginger slices. Cover with cold water. Bring the water to a boil, then cover and cook for 45 minutes (check packet instructions), until the lentils are cooked but not falling apart. Drain, rinse with cold water until the lentils are cold. Remove the bayleaf and set aside.
Make the dressing by combining the lemon juice, ginger juice, water, apple cider vinegar, cinnamon, ground flaxseed, black pepper and flaxseed oil, using a hand blender.
Place the lentils into a mixing bowl. Pour over the dressing and toss well. Refrigerate, covered, to chill, preferably 1-2 hours to allow flavours to meld.
Just before serving squeeze some lemon juice over the avocado. (This helps to keep the avocado green and slows down browning).
Add into the bowl the red pepper, celery, rocket, spinach, avocado, fresh parsley and radish. Stir well so that all the ingredients are well mixed and the avocado and leaves are covered in dressing.
Serve at room temperature
Plant-based food at La Crisalida health retreats
We are passionate about plant-based (vegan) food here at the retreat as it is a great approach for creating and maintaining health and wellbeing.
Every day we serve a wide selection of plant-based dishes, specially designed to support your health and wellbeing. Read more about the plant-based food at La Crisalida Retreats here.
If you want more, then there are lots of plant-based (vegan) recipes on our health and wellbeing blog.
I hope you enjoy this dish as much as we do.
About the author
- Lisa is one of the founders of La Crisalida Retreats. She is an Epidemiologist, therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa has studied NLP and hypnosis, as well as nutrition (she designs the menus).