Nectarine, Avocado and Lentil Salad

How beautiful are these colours? I’m always amazed by the beauty of fresh fruits and vegetables. I think it’s so important to pay attention to food- notice the colours, the textures, the smells, and of course, the tastes! I think it’s too easy to eat mindlessly these days- and I’m certainly guilty of it myself at times! By noticing the beauty of the food we eat, I think it helps us to connect with the ingredients and appreciate their value.

I knew I wanted to buy some fresh peaches or nectarines this week, even though I didn’t exactly have a plan in mind for how I was going to use them. After bringing them home and looking through the cupboards and fridge, it came to me! And I must say that this salad is definitely going to be made time and time again!

I think you should make it, too! It is so refreshingly flavourful, bright, satisfying and super healthy!


1 cup black beluga lentils, uncooked
2 nectarines or peaches, cubed (about 1.5- 2 cups)
2 cups cherry tomatoes, quartered if large, halved if small
2 avocados, cubed
1 large handful basil, torn (about 1/2 cup)
3-4 green onions, thinly sliced
1/2 cup feta, crumbled

For the dressing:
Juice of 1 lemon (about 2.5- 3 tbsp.)
4 tbsp. olive oil
2 tsp Dijon
1 clove garlic, grated
Sprinkle of red chili flakes (optional- though I think the sweet and spicy combo is delicious!)
Black pepper, to taste
Salt, to taste

Cook lentils according to package directions. Allow to cool in fridge.
Chop salad ingredients (except avocado) and add to a large bowl.
Mix dressing in a mason jar- add everything to the jar, close the lid tightly, and shake it up!
Add lentils, cubed avocado and dressing to the bowl and toss gently to combine. Enjoy!
(Note: Add avocado right before serving to minimize browning. The acid in the dressing will also minimize oxidation!)