Salad with Beluga lentils, avocado and mango for those who are in the mood for an exotic salad. When the letter carrier rang the doorbell last time, a large package was delivered with several kilos of mangoes and avocados. I immediately sat down and researched fine recipes I could create with it. Then I got the idea to make a salad that I ate at the Bali Vegan Festival back in the day. With fine mango, avocado and beluga lentils. Let’s go!
Salad with beluga lentils, avocado and mango
Beluga lentils are nutritious and healthy. They have a high content of vegetable protein and complex carbohydrates. In addition, B vitamins, vitamin C, iron, zinc and magnesium. The fat content is only 1.4g per 100g, perfect for those who like to cook low-fat. Besides, they catch the eye with their deep black color. When cooked, they stain the food slightly brown, so a little decorating skill is needed to make the dish look good anyway.
For the salad we need very few ingredients. Beluga lentils, avocados, mangoes, orange juice, balsamic vinegar, olive oil, salt and pepper. That’s it! Mix once, season to taste and serve with your dish of choice.
Exotic vegan salads
If you prefer a different salad today, I have the following suggestions for you:
- Simple vegan potato salad
- Simple 3 beans salad
- Pasta salad with cashew tomato pesto
- Vegan couscous salad
- Vegan lentil salad with leeks
- Potato salad with wild garlic pesto
- Creamy pasta salad with cucumber
- Creamy jackfruit salad
- Beans salad
- Sweet potato salad with harissa
The salad with Beluga lentils, avocado and mango is:
- fruity
- High fiber
- aromatic
- Full of healthy nutrients
- simply made
Well, did you get a craving for this delicious vegan salad beluga lentils? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Salad with beluga lentils, avocado and mango
Utensilien
- 350 g Beluga lentils cooked – equivalent to about 1 cup uncooked
- 1 Piece Ripe mango peeled and cut into pieces
- 2 Piece Avocados ripe, peeled and diced
- Juice of one orange
- 30 ml Balsamic vinegar or another light vinegar of your choice
- 15 ml Olive oil
- Salt to taste
- Pepper to taste
AS TOPPING:
- Mango slices
Anleitung
- Cook beluga lentils according to package directions.350 g Beluga lentils
- Allow to cool and transfer to a salad bowl.
- Add mango, avocado, balsamic vinegar, orange juice, olive oil, salt and pepper and stir until well combined.1 Piece Ripe mango, 2 Piece Avocados, Juice of one orange, 30 ml Balsamic vinegar, 15 ml Olive oil, Salt to taste, Pepper to taste
- Season to taste and add seasoning if necessary.
- Portion onto plates, garnish with fresh mango slices and enjoy!Mango slices
- Store remaining lettuce in an airtight container in the refrigerator for up to 4 days.
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