Watercress, Beetroot and Avocado Salad with Beluga Lentils
Prep time
Cook time
Total time
Serves: 2
For the salad
  • 2 handful of watercress
  • 2 handful of leafy greens (rocket, mâche, etc.)
  • 2 medium sized beetroots
  • ½ cup of beluga lentils
  • 1 ripe avocado
  • ½ cup (65g) of pecans
  • ½ teaspoons of cumin (optional)
  • For the dijon-maple dressing:
  • 2 tablespoons of olive oil
  • 1 tablespoons of apple cider vinegar
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of maple syrup
  • salt and pepper
  1. Pre-heat the oven to 200°C (390°F).
  2. Cut the beets into bite-sized pieces and place them on a baking sheet. Drizzle the beets with some olive oil, salt and pepper and a little cumin. Roast the beets for about 20 minutes until tender.
  3. Cook the lentils according to the instructions in home-made veggie stock (for amazing flavour and extra nourishment) or water with a drizzle of apple cider vinegar - this takes approximately 15 minutes.
  4. Meanwhile, wash the watercress and leafy greens, removing any brown leaves. Cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Cut the avocado into stripes or bite-sized pieces.
  5. To make the dressing, simply add all ingredients to a blender and blend until smooth or whisk it together in a small bowl.
  6. Let the cooked beetroot and lentils cool while toasting the pecans in a skillet over medium heat.
  7. You could combine all the salad ingredients together in a bowl but I like to pile everything up. Start with a layer of watercress and leafy greens, followed by beluga lentils, roasted beetroot, avocado, then finally the pecans. Drizzle the dressing on top.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/watercress-beetroot-and-avocado-salad-with-beluga-lentils/