Course Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving

Share This Recipe

Black Lentil Salad with Mango and Avocado

Prep Time 5 minutes
Cook Time 20 minutes



  • 1 cup lentils, black
  • 4 cups water
  • 4 cups arugula
  • 1 mango, champagne; sliced
  • 1/4 onion, red; thinly sliced
  • 1 avocado, sliced


  • 1/3 cup olive oil, extra virgin
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 2 tsp mustard, dijon
  • 1/2 tsp salt, sea
  • 1/2 tsp pepper, black
  • 3 tbsp parsley, fresh; chopped


  • Prepare the black lentils. Add lentils and water to a stockpot over medium heat.
  • Simmer for 20-22 minutes, or until fork tender. Drain and set aside.
  • Prepare dressing. Add all dressing ingredients to a small bowl and whisk until smooth and creamy.
  • Assemble the salad by tossing together cooked and drained lentils, arugula, and dressing. Add avocado and mango and toss once more. Serve!