Lentil Salad with Feta
Quick lentil salad with creamy avocado dressing, tangy feta, crisp tomatoes, and perfectly cooked broccolini. This salad is the perfect example how easy, delicious, and budget-friendly a healthy and balanced diet could be!
Kochutensilien
- 1 medium-sized pan (with lid)
- 1 colander
Zutaten
- 1 can brown lentils (260g or ~9 oz drained weight)
- 200 g broccolini * (~7 oz)
- 250 g cherry tomatoes (~8 to 9 oz)
- 100 g (fat-reduced) feta cheese (~3.5 oz)
- 100 g avocado (~3.5 oz)
- guacamole seasoning ** alternative some salt and dried chili flakes
- 1 big lime
- 40 g (plant-based) greek yogurt (~2 tbsp)
- ½ bunch of fresh parsley
- salt, pepper, dried chili flakes
Anleitungen
Broccolini
- Wash the broccolini, pluck off the leaves and cut the sprouts into bite-sized pieces. Heat the pan on the stove, add the broccoli along with ¼ cup of water, place the lid on the pan and cook over medium to medium-high heat for 4 to 5 minutes until the broccoli has a nice, vibrant green color and is tender but still has a bite.
Lentil Salad
- Meanwhile, put the lentils in a colander, rinse thoroughly and shake dry. Wash the tomatoes and parsley, cut the tomatoes in half, and coarsely chop the parsley.
Avocado Cream
- Peel and pit the avocado. Mash the flesh with a fork in a shallow bowl or on a plate. Season with the juice of half a lime and the guacamole salt, then mix in the yogurt.
Serve
- Place the lentils, tomatoes, parsley and broccoli in a bowl. Crumble the feta on top of it with your hands, add the avocado cream and toss well. Season to taste with salt, pepper, chili and remaining lime juice.
Notizen
*You can also substitute the broccolini for regular broccoli.
** Check out my homemade seasoned guacamole salt here.
Nutritional values per serving:
- calories: 359 kcal
- fats: 12.7 g (4.5 g saturated fatty acids)
- carbohydrates: 24.5 g
- proteins: 25.9 g
Nährwerte
Calories: 359kcal
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