If you’re looking for a light meal that’s satisfying, veggie packed, and plant based, this is it! These are my go-to lentil cakes, and I love enjoying them on a salad, like here!
Lentil Cake and Avocado Salad with Green Goddess Dressing
Yesterday I posted the recipe for just my lentil cakes, over on Inspiralized Kids, because it’s a great base recipe for kids’ meals. And of course, we all had them for lunch, so I wanted to share how I served them for the adults. The kids had theirs with a side of hummus and pita and a fruit.
This salad is so easy, especially if you have the lentil cakes batch cooked and frozen and can just reheat them. This is more of an inspiration blog post, because I don’t have a recipe for the dressing itself (sorry!), but there are so many great ones out there, it’s been hard to make one myself that’s better than my favorite, which is Gotham Greens‘ Vegan Goddess Dressing.
The almonds not only give this salad a needed crunch, they’re full of vitamins, healthy fat, and even a bit of protein. If you have the time, toast them first – it gives the dish so much more flavor.
And to really whip this dish up quickly, use precooked lentils, so you don’t have to wait for the lentils to cook! I love the ones you can find at Trader Joe’s, but I also like the canned variety, too!
Hope you enjoy this fancy little salad – I usually serve it with three cakes for a full serving, but two looked cuter in the photo, so there you have it.