Main

Mango, avocado and black lentil salad

Name: Mango, avocado and black lentil salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/3 cups (100g) black lentils (from selected grocers and health food stores) or Puy-style lentils; Juice of 1 lime; 2 tbs walnut oil or extra virgin olive oil; 2 tbs salted capers, rinsed, drained; 2 bunches rocket leaves; 1 mango, sliced; 1 avocado, halved; 1/2 cup (60g) walnuts, chopped; 100g sundried black olives (from delis)

Rate now

20m

Jump to recipe

by Mike McEnearney

Chef and delicious. columnist

Dec 01, 2016

Wow your guests with this sensational summery salad.

1 1/3 cups (100g) black lentils (from selected grocers and health food stores) or Puy-style lentils
Juice of 1 lime
2 tbs walnut oil or extra virgin olive oil
2 tbs salted capers, rinsed, drained
2 bunches rocket leaves
1 mango, sliced
1 avocado, halved
1/2 cup (60g) walnuts, chopped
100g sundried black olives (from delis)

Method

1.

Place the lentils in a bowl with 1L (4 cups) cold water and set aside overnight to soak.
2.

The next day, drain lentils and rinse well under cold water. Line a steamer basket with baking paper and fill with the lentils.
3.

Cover and set over a pan of simmering water for 20 minutes or until tender. Cool.
4.

To make dressing, whisk lime juice, oil and capers in a bowl until combined.
5.

Place rocket, mango and avocado on a serving platter, spoon over lentils, and scatter over walnuts and olives. Drizzle over dressing to serve.