Easy Cold Lentil Salad with Cilantro Curry Vinaigrette

This cold lentil salad with cilantro curry vinaigrette is full of fiber, protein, vitamins, and bright, bold flavors. It’s made with pre-cooked lentils, fresh and crunchy veggies, creamy avocados, and an earthy vinaigrette that you’re going to want to put on everything. This lentil salad recipe is also super easy and can be made ahead of time, making it an excellent weekday lunch or dinner option.

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time:

Total Time: 25 minutes

Servings: 6 Servings

Calories: 317 kcal per serving

Ingredients

1 lb - pre-cooked lentils
2 - carrots
2 - Persian cucumbers
1 - yellow, orange, or red bell pepper
¼ - red onion
1 - avocado
Cilantro
1 cup - cilantro
⅓ cup - olive oil
2 tablespoons - lime juice
1 tbsp - apple cider vinegar
1 tbsp - honey or maple syrup
1 tsp - spicy brown mustard
1 tsp - curry powder
½ tsp - sea salt
¼ tsp - black pepper

Instructions

Add the dressing ingredients to a high sided container and blend with an immersion blender until smooth. Alternatively, you can blend everything in a regular blender.
In a large bowl, add the lentils, carrots, cucumber, bell peppers, red onion, and avocado.
Pour the dressing over the salad and mix gently to combine.
Garnish with extra cilantro.
If making ahead of time, dice the avocado and mix it in right before serving so that it doesn’t turn brown.

Nutrition