Black lentil salad with tzatziki, avocado and micro greens


This dish is a simple spring salad bowl with fresh flavors and satisfying textures! Really easy to put together and super filling!




  • 1 cup cooked black lentils, rinsed and drained 
  • Fine sea salt
  • 1 cup green olives (pitted and roughly chopped)
  • 1 shallot, minced
  • 1/4 cup fresh parsley
  • 2 Tbsp cold-pressed olive oil (+ extra for garnish)
  • Grated zest and juice of one lemon
  • 1/2 tsp maple syrup
  • 2 ripe avocados, pitted and sliced
  • A handful of fresh micro greens of your preference (I used kale)
  • Easy Tzatziki





1. Place the lentils in a large bowl and add the olives, shallot, parsley, olive oil, lemon zest and juice, honey and salt to taste - Fold to combine.

2. To serve, put a few spoonfuls of lentil salad on each plate. Top each serving with slices of avocado, some micro greens and a generous dollop of tzatziki - Drizzle with extra olive oil if desired.

Recipe adapted from My New Roots Book

Bertha ThomasComment