Lentil Tuna and Avocado Salad Lentil Tuna and Avocado Salad
author photo
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Salad
  • ¾ Cup canned cooked or canned lentils, rinsed
  • 1 small avocado, cubed
  • 1 Cup cherry tomatoes, halved
  • 2 celery stalks, thinly sliced
  • 1 carrot, thinly sliced
  • ½ pepper, sliced thinly
Dressing
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
  • 1 tbsp cilantro or parsley, chopped finely
  • 1 garlic clove, finely chopped
  • 1 tbsp maple syrup
  • 1 tbsp honey
Lentil Tuna and Avocado Salad
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Preparation


  • Combine the salad ingredients in mix in a bowl.
  • Whisk vinaigrette ingredients in a bowl or put in an airtight jar and shake vigorously. Pour over salad and mix. 
  • If you wish to prepare it in a glass jar for use at a later time , just pour the dressing at the bottom of a 1L  Mason jar.  I always use a jar that is slightly bigger than my salad so that I can mix it easily. When taking it to go, you can bring a melamine plate or a long dessert/ice cream spoon so you can reach the bottom of the jar.

Tips

If dressing is refrigerated, the oil will solidify.  Leave it out on the counter for a few minutes before adding to salad. 

To perk up your salad, add a few drops of vinaigrette to your salad before serving.

Try adding leftover shredded cooked chicken to your salad in the place of tuna.  This is a good way to reduce food waste.

Lentil Tuna and Avocado Salad Lentil Tuna and Avocado Salad
author photo
Lentil Tuna and Avocado Salad
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Salad
  • ¾ Cup canned cooked or canned lentils, rinsed
  • 1 small avocado, cubed
  • 1 Cup cherry tomatoes, halved
  • 2 celery stalks, thinly sliced
  • 1 carrot, thinly sliced
  • ½ pepper, sliced thinly
Dressing
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
  • 1 tbsp cilantro or parsley, chopped finely
  • 1 garlic clove, finely chopped
  • 1 tbsp maple syrup
  • 1 tbsp honey
favorite
print
rate

Preparation


  • Combine the salad ingredients in mix in a bowl.
  • Whisk vinaigrette ingredients in a bowl or put in an airtight jar and shake vigorously. Pour over salad and mix. 
  • If you wish to prepare it in a glass jar for use at a later time , just pour the dressing at the bottom of a 1L  Mason jar.  I always use a jar that is slightly bigger than my salad so that I can mix it easily. When taking it to go, you can bring a melamine plate or a long dessert/ice cream spoon so you can reach the bottom of the jar.

Tips

If dressing is refrigerated, the oil will solidify.  Leave it out on the counter for a few minutes before adding to salad. 

To perk up your salad, add a few drops of vinaigrette to your salad before serving.

Try adding leftover shredded cooked chicken to your salad in the place of tuna.  This is a good way to reduce food waste.