This salad will convert even the most adamant lentil-hater. Tangy orange juice, spicy Dijon mustard, crispy fennel, crunchy pistachios, and creamy avocado all come together to create a kaleidoscope of flavor. As a bonus, you'll learn how to cook lentils so they'll turn out perfectly (not too dry or too mushy!) every single time.

Lentil-Fennel Dijon Salad With Avocado [Vegan]

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  • 2 1/2 cups cooked lentils (1 cup dry)
  • 1/2 cup fresh squeezed orange juice (1 orange, depending how juicy it is)
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • 2 cloves garlic, grated or minced
  • 1/4 cup fresh mint, thinly sliced
  • 1/2 cup fennel, thinly sliced
  • Toasted pistachios
  • Avocado, sliced or cubed
  • Salt and pepper to taste


  1. For 2 1/2 cups of cooked lentils, you will need to cook 1 cup of dried lentils. Here’s the perfect method for cooking lentils so they aren’t mushy or underdone.
  2. Rinse and drain the dried lentils and place them in a small pot with 2 cups of water. Bring the lentils to a boil and then immediately turn the heat way down until they reach just a simmer. Leave them simmering without a lid for 30-37 minutes, until all of the water is absorbed and the lentils are soft, but not falling apart. It might take longer depending on your elevation.
  3. Place the cooked lentils in a large mixing bowl, and add the orange juice, coconut aminos, dijon mustard, lemon zest, garlic, mint and fennel, and mix until everything is incorporated.
  4. Top with chopped pistachios and avocado slices or cubes when serving.


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