Strawberry, Mango & Lentil Salad with Balsamic Dressing
If the lentils are just the slightest bit crunchy they taste similar to nuts which is perfect for the textures and flavors of this delightful muli-dimensional salad.
  • 1/2 cup dry lentils
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pint strawberries, hulled and quartered
  • 2 cups grape tomatoes or small cherry tomatoes, halved
  • 1 medium mango, cut into 1/2-inch chunks (1 cup)
  • 1 medium avocado, cut into 1/2-inch chunks (1 cup)

1. In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain.

2. Meanwhile, in large bowl, whisk together vinegar, oil, salt, and pepper. Add warm lentils, toss to combine.

3. Add strawberries, tomatoes, mango, and avocado and toss again. Serve at room temperature or chilled.

Nutritional Information
Per serving: 247 calories, 10g total fat, 1.5g saturated fat, 6.3g monounsaturated fat, 1.4g polyunsaturated fat, 13g dietary fiber, 9g protein, 35g carbohydrate, 0mg cholesterol, 308mg sodium.
Good source of: fiber, folate, manganese, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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