October 22, 2016
lentil salad

Strawberry, Mango, Avocado & Lentil Salad

by Berkeley Wellness  |  

The combination of fragrant mango, silky avocado, sweet-tart strawberries, tomatoes, and peppery-savory lentils in a balsamic dressing makes this a multidimensional salad.

Makes 4 servings


1 cup lentils

⅓ cup balsamic vinegar

4 teaspoons vegetable oil, such as olive or canola oil

¾ teaspoon salt

½ teaspoon pepper

1 pint strawberries, quartered

2 cups grape tomatoes or small cherry tomatoes, halved

2 medium mangoes, pitted, peeled, and cut into ½-inch chunks (2 cups)

1 small Hass avocado, pitted, peeled, and cut into ½-inch chunks (¾ 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.

Nutrition per serving: 355 calories, 10g total fat (1.5g saturated), 0mg cholesterol, 21g dietary fiber, 56g carbohydrate, 16g protein, 458mg sodium.

Good source of: beta carotene, fiber, folate, potassium, thiamin, vitamin B6, vitamin C.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.