Spinach Lentil Salad With Warm Vinaigrette

egg salad with avacado

You can’t go wrong with a salad! It can be a hearty and filling meal filled with tons of veggies, protein and fiber. This easy to make salad would make a great lunch or dinner. Plus it would be a great make ahead meal since you can precook the eggs and lentils so they can easily be added to the salad when you’re ready to eat!


1/2 cup lentils

2 tbsp olive oil

1 small onion cut into thin slices

2 cloves garlic, crushed

3 tbsp raw apple cider vinegar

1 tbsp honey

1/4 cup olive oil

2 cups spinach

2 hard boiled eggs, sliced

10 toasted pecans

1/2 avocado, sliced


Cook the lentils according to the package or used canned lentils that are rinsed.

Heat 2 tbsp oil over medium heat and saute the onion till brown. Add garlic and cook 1 minute.

Combine vinegar and honey and pour over onions into the pan. Stir and heat about 30 seconds.

Add remaining olive oil to the pan and cook an additional 30 minutes.

Put spinach into a bowl and top with the onion mixture and toss.

Spoon lentils over the spinach. Top with eggs, nuts, avocado or any other toppings you like!

Serves 2

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