Vegan Lentil & Avocado “Tuna” Salad

Vegan Lentil & Avocado “Tuna” Salad

Omg… if you ever tell me that being plant-based is boring, I might just have to throw this salad in yo’ face! Okay, not actually… but seriously, make this & you’ll never want tuna salad again!!!

The ingredients are so simple, nutritious & delicious & if you meal prep your lentils ahead of time, it takes just minutes to prepare! It’s satisfying, filling & SO creamy, but it’s ALSO vegan, dairy, mayo, oil & egg-free!

You can serve it how I did over a bed of mixed greens (I used mache & arugula), alfalfa sprouts, tomato, radish & dried chives or black sesame seeds or you can stuff it into a sandwich, wrap or pita bread or spread it on rice cakes or crackers!

BTW, mache is type of lettuce that has many health benefits & a delish nutty flavour!

  • vitamin C – boosts immunity & collagen formation
  • vitamin A (just 1 oz. = 18% RDV in the form of carotenoids) – vital for skin, eye health & strong mucous membranes
  • vitamin B6 – vital for healthy metabolism, cognitive health, immunity, repairing damaged connective tissue in skin / gut & prevents toxin build-up & bloating
  • good source of iron & potassium, crucial for energy, heart health, regulating blood pressure


  • 1/4 avocado, mashed
  • 1/3 cup cooked organic lentils
  • 2 tbsp. raw organic apple cider vinegar
  • Juice of one lemon
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dried chives
  • Sea salt & black pepper to taste
  • 1/4 cup chopped fresh cilantro
    2 tbsp. chipotle kimchi


  • Cook your lentils according to package directions.
  • Add the lentils & the rest of the ingredients to a small bowl & mash it all together until the spices & ingredients are combined.


  • Enjoy!
    • BTW, you can prep a larger batch of this if you want to have some for lunch the next day!


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