Strawberry, Mango & Lentil Salad with Balsamic Dressing
The combination of fragrant mango, silky avocado, sweet-tart strawberries and tomatoes, and peppery-savory lentils in a balsamic dressing makes this a multidimensional salad.
1 cup lentils
1/3 cup balsamic vinegar
4 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 pint strawberries, quartered
2 cups grape tomatoes or small cherry tomatoes, halved
2 medium mangoes, pitted, peeled, and cut into 1/2-inch chunks (2 cups)
1 small Hass avocado, pitted, peeled, and cut into 1/2-inch chunks (3/4 cup)
1 In a large pot of boiling water, cook the lentils until tender but not mushy, about 25 minutes. Drain.
2 Meanwhile, in a large bowl, whisk together the vinegar, oil, salt, and pepper. Add the warm lentils and toss to combine.
3 Add the strawberries, tomatoes, mangoes, and avocado, and toss again. Serve at room temperature or chilled. Makes 4 servings
Makes 4 servings.
Per serving: 355 calories, 10g total fat (1.5g saturated), 0mg cholesterol, 21g dietary fiber, 56g carbohydrate, 16g protein, 458mg sodium.