Lentil Cake and Avocado Salad with Green Goddess Dressing
This is such a great base recipe for kids’ meals. And of course, we all had them for lunch, but 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.
Lentil Cake and Avocado Salad with Green Goddess Dressing
Ingredients
- 2 ripe avocadoes
- 1-2 seedless English cucumbers
- 2 4.5oz boxes of baby bibb lettuce or whatever lettuce you prefer
- 4 tablespoons green goddess dressing I love Gotham Greens brand
- ¼ cup slivered almonds preferably toasted, if you have time
- For the lentil cakes:
- 1 cup brown lentils
- 3 cups water
- 1 bay leaf
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 2 garlic cloves minced
- ¾ cup rolled oats
- 2 large eggs
- 1 teaspoon oregano
- salt and pepper
- grapeseed oil
Instructions
- Place the lentils, water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
- While the lentils cook, heat the olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
- While onions and garlic cook, peel, pit, and slice the avocado. Set aside.
- Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, oregano, salt, and pepper. Pulse until able to be formed into patties. Shape mixture into 10-12 patties.
- Heat about a tablespoon of the grapeseed oil in a large skillet over medium-high heat. Once oil is shimmering, add the lentil cakes and fit as many as you can in the pan without touching. Cook for 3-5 minutes, flip, and cook another 3-5 minutes or until firmed and browned. Repeat with more oil and lentil mixture until all cakes are formed and cooked.
- While lentil cakes cook, slice the cucumber halfway through lengthwise, careful not to pierce through the middle. You may need to halve the cucumber first to do this accurately. Spiralize on Blade A and add to a large mixing or salad bowl.
- Roughly chop the lettuce and add to the bowl with the cucumbers, drizzle with dressing, and toss to combine. Divide the lettuce between plates and top with avocado and lentil cakes. Sprinkle with almonds. Serve.
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