Lentil & avocado salad with anchovies & pistachio gremolata Lentil & avocado salad with anchovies & pistachio gremolata

Lentil & avocado salad with anchovies & pistachio gremolata

Lentils are a nutritional powerhouse - a 1/2 cup serving is a great source of folate, fiber and magnesium, and a good source of protein. Combined with anchovies which are particularly high in omega-3 fatty acids, protein, vitamins and minerals. Finished off with a pistachio gremolata and a hearty drizzle of our Allpress Frantoio Blend, this tasty meal is packed with the good stuff.

Serves 2

Ingredients  

  • 1 cup of green lentils or any lentils you have on hand
  • 3 cups of water (or vegetable stock)
  • 1 bay leaf
  • 8 anchovy fillets, they come preserved in olive oil
  • zest of 1 lemon
  • 75ml of Allpress Frantoio Blend
  • 2 tsp of toasted pistachios, finely chopped
  • 3 tsp of chopped parsley & chives if available
  • 1 garlic clove, minced
  • 1 avocado
  • salt & pepper 
Directions
Lentils only take about 15 to 20 minutes to cook. Put them in a pan with water or vegetable broth (you can add a bay leaf for more flavor) and bring them to a boil. Simmer until they are tender, but not too soft. Rinse them quickly with cold water and set them aside for the salad.
For the gremolata, combine the zest of 1 lemon, minced garlic, herbs & EVOO. Add salt & pepper to taste and mixed with the pistachio. To plate up, mix the lentils with a drizzle of EVOO & lemon juice, add the avocado, roughly diced (you can use a teaspoon and take "chunks" of avo) and the anchovies and finish it off with the pistachio gremolata.
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