Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (7)
Avocado Lentil Salad
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 11%
CARBS 21G27% OF CAL
10G FIBER0G ADDED0G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 26G73% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ripe avocado halves stuffed with a seasoned lentil and vegetable salad dressed in lime and olive oil. Hearty, healthy, and filling for lunch or dinner.
mainmediterraneansaladbowlbeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cup green lentils
- 1 red bell pepper (diced)
- 1/3 red onion (chopped)
- 1/2 cup parsley (chopped )
- 1/2 cup green onions (chopped)
- 1/2 cup green olives (chopped)
- 3 avocados
- 1/4 cup lime juice (about 3 limes)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar (or more if you like)
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 11%
CARBS 21G27% OF CAL
10G FIBER0G ADDED0G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 26G73% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 391mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 632mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.