Recipe for green lentil salad with ham and avocado
Baked avocado wrapped in crispy, lightly salted Parma ham served with a delightful salad of rocket, spinach, and lentils – it’s truly a delicious combination.
The lentils are tossed in red wine vinegar, garlic, and syrup and just seasoned with a bit of salt and pepper – it adds flavor and substance to the salad. On top, there is creamy, crumbled feta, some tart plums, and crunchy sesame seeds. All in all, a wonderful mix of crispy and soft, sweet and tart.
The salad is actually quite quick to get on the table, though you need to account for some cooking time for the lentils… but you could make them in advance and then have a delicious salad ready in 20 minutes. You can of course use the salad as a side to warm dishes, but it also works great as a meal on its own…
If you’re not a fan of ham, you can use bacon around the avocados instead – it’s also really good! And plums could be swapped with apples or pears if that’s what you have on hand. No matter what, it’s a super delightful salad, and the soft, creamy avocados in a crispy wrap just add the perfect finishing touch!
Green Lentil Salad with Ham and Avocado
Ingredients
Lentils
- 320 gram Lentils green
- 1 clove Garlic crushed
- 20 gram Syrup
- 15 gram Red Wine Vinegar
- 13.5 gram Olive Oil
- Salt and Pepper
Avocados
- 2 pcs. Avocado ripe
- 100 gram Parma Ham or bacon strips
Other salad
- 75 gram fresh baby spinach
- 75 gram fresh arugula
- 30 gram feta
- 2 pcs. Plums diced or pears/apples
- 18 gram Sesame Seeds black - can be omitted or replaced with, for example, pumpkin seeds
Instructions
- Cook the lentils according to the instructions (30-40 min) and then toss them in garlic, syrup, vinegar, and oil. Season with salt and pepper and let them cool.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Pit the avocados and cut each avocado into about 8 slices. Wrap ham (or bacon) around each avocado slice and bake them in the oven for 15 minutes – until the ham is crispy and golden.
- Toss spinach and arugula with the lentils and arrange on a platter. Top with avocado, feta, plums, and sesame seeds – bon appétit