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Hearty Winter Potato and Lentil Salad

Course Lunch & Dinner, Main Dishes, Salads
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 300kcal

Ingredients

  • 2 tbsp avocado oil
  • 1/2 tsp sea salt or to taste
  • 6 cups gold potatoes halved
  • 3 medium tomatoes cut into small pieces
  • 2 cups cooked green lentils (just under a cup uncooked)
  • 1 cup raw cashews (roasted is fine too)
  • handful of freshly sliced basil

dressing

  • 2 tbsp balsamic vinegar
  • 3 tbsp avocado oil
  • 1/4 cup hummus of your choice (see text for mine)
  • 1 tsp finely minced garlic (used canned from trader joe's)
  • sea salt to taste

Instructions

  • preheat the oven to 400 degrees and cook lentils on the stove top in water according to package directions.
  • coat the potatoes in avocado oil and mix in the sea salt.
  • bake at 400 degrees for 30 minutes.
  • add to a large mixing bowl with the lentils once they cool down along with the cashews and tomatoes.
  • whisk the dressing ingredients together, pour over the salad and mix until everything is evenly coated. store in the fridge in an airtight container and enjoy!