Fruity Lentil Salad with Persimmon, Apple, and Avocado (and Ten More Salads with Persimmons)
Fruity Lentil Salad with Persimmon, Apple, and Avocado has a tasty combination of lentils and fruit that really works! Use Salad Recipes for more tasty salad ideas.
I’m a huge fan of lentil salads (like this Vegetarian Lentil Taco Salad or this Lentil and Barley Greek-Style Salad), but I have to admit combining lentils, fruit, and avocados into this Fruity Lentil Salad with Persimmon, Apple, and Avocado was thinking outside the box, even for a lentil-lover like myself. But please believe me when I say that this slightly-sweet salad with lentils and fruit was just delicious!
I learned to really like persimmons when a blogging friend sent me some Fuyu Persimmons in the mail a few years ago. Since then I’ve bought a few persimmons every fall when they start showing up in the stores in Utah. It’s persimmon season right now and you need a few persimmons in your life, don’t you? (And if the idea of persimmons + lentils is just too far outside the box, check after the recipe for more persimmon salad ideas!)
Of course this fruity lentil and persimmon salad is my Meatless Monday recipe for this week, and I hope some of you who aren’t 100% sold on lentils will consider trying it.
I used tiny brown Spanish lentils, but any type of brown lentil will work. Bring a small pot of salted water to a boil, add the lentils, and cook about 40 minutes, or until the lentils are tender but not mushy. (Start checking after 30 minutes.) Drain lentils into a fine colander, rinse with cold water, and let them drain until they are pretty dry. (Blot some water off with paper towels if you need to.) Whisk together the lemon juice, Agave Nectar (or other sweetener of your choice), Dijon mustard, salt, and olive oil to make the dressing.
Cut up the avocados and toss with 1 tablespoon lemon juice. Peel about 4 Fuyu Persimmons and cut them into bite-sized pieces. Cut the apples into bite-sized pieces.
Put the drained lentils into a bowl and toss with about half the dressing. Gently mix the fruit into the lentils. Add the avocado and the rest of the dressing (or as much as you prefer) and gently stir to combine. Serve right away.
Ten More Salads with Persimmons:
Fuyu Persimmon Salad with Arugula and Pomegranate ~ SippitySup
Daikon, Carrot, Persimmon, and Pomegranata Sunomono ~ La Fuji Mama
Winter Fruit Salad with Persimmons, Pears, Grapes, and Agave-Pomegranate Vinaigrette ~ Kalyn’s Kitchen
Persimmon, Burrata, and Prosciutto ~ The Delicious Life
Persimmon, Manchego, and Almond Salad ~ One Hungry Mama
Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette ~ Kalyn’s Kitchen
Persimmon, Parsley, and Olive Salad ~ Herbivoracious
Red Leaf, Goat Cheese, and Fuyu Persimmon Salad ~ Food in Jars
Whole Wheat Couscous Salad with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts ~ Kalyn’s Kitchen
Persimmon Pomegranate Feta Salad with Chili Lime Dressing ~ Journey Kitchen
Fruity Lentil Salad with Persimmon, Apple, and Avocado
Fruity Lentil Salad with Persimmon, Apple, and Avocado has a tasty combination of lentils and fruit that really works!
- 1 cup small brown lentils
- 1/2 tsp. sea salt or table salt, for lentil cooking water
- 2 medium avocados
- 1 T fresh squeezed lemon juice
- 2 Fuyu Persimmons
- 2 apples (I prefer Honeycrisp, but any sweet green or yellow apple will be good)
- 2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- 2 T Agave Nectar (or other sweetener of your choice)
- 1 tsp. Dijon mustard
- salt to taste, I used about 1/4 teaspoon
- 2 T extra-virgin olive oil (use a flavorful olive oil for this)
- Bring a small pot of water to boil with the sea salt added to the water. While the water comes to a boil, rinse the lentils and pick over, removing any stones or broken lentil pieces. When the water boils, add the lentils, lower heat to a simmer, and cook uncovered until lentils are tender but not mushy, about 40 minutes. (Cooking time may vary, depending on how old the lentils are. I’d start checking after 30 minutes.)
- When lentils are done to your liking, dump them into a fine-mesh colander placed in the sink. Rinse with cold water and let lentils drain while you prep the other ingredients.
- Whisk together the lemon juice, Agave Nectar (or other sweetener of your choice), Dijon mustard, salt, and olive oil to make the dressing.
- Cut up the avocado into bite-sized pieces, place in a bowl, and toss with 1 T lemon juice. Peel the persimmons and cut into bite-sized pieces. Cut up apples, removing the seedy part, and cut into bite-sized pieces.
- Check lentils and if they aren’t almost completely dry, spread them out between two layers of paper towels and blot to remove the moisture. Put the dried lentils in a bowl and toss with about half the dressing.
- Add the avocado, persimmon, and apple and gently combine with the lentils. Add the rest of the dressing (or to taste if you don’t like a lot of dressing) and gently stir to combine all the salad ingredients. Serve right away.
This didn’t keep well in the fridge so if it’s more than you’ll eat I would either cut the recipe in half of cook the lentils but don’t cut the fruit or combine with the dressing until right before you want to eat some.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils are a low-glycemic ingredient when consumed in small amounts, but the use of fruit and agave nectar as a sweetener in this salad would make Fruity Lentil Salad with Persimmon, Apple, and Avocado limited to Phase 2 or 3 for the South Beach Diet. (If you are actively trying to lose weight I’d limit the serving size for Phase 2.) This would be too high in carbs for a low-carb diet plan.
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