10 Minutes Prep Time

20 minutes Cook Time



  1. 1 1/2 cups black lentils, sifted and rinsed
  2. 3 cups water
  3. pinch of sea salt
  4. 2 cans of Tuna in Olive Oil drained
  5. 1/2 cup chopped red onion
  6. 1/2 cup chopped red pepper
  7. 1/2 cup chopped cucumber
  8. 1/4 cup golden raisins
  9. 1/4 cup chopped coriander
  10. 1 avocado, chopped
  11. 1/4 cup apple cider vinegar
  12. 1 Tablespoon maple syrup
  13. 1 Tablespoon dijon mustard
  14. 1 teaspoon turmeric
  15. 1 teaspoon sea salt
  16. 1 teaspoon pepper
  17. 1/4 teaspoon cayenne
  18. 1/4 teaspoon cinnamon
  19. dash of nutmeg

Cook lentils: Add lentils, 3 cups of water and a pinch of salt into a medium saucepan. Bring to a boil, reduce heat, partially cover and simmer until lentils are soft, about 25 minutes. Drain through a fine strainer and rinse quickly with cold water to cool. Drain again, set lentils aside and allow to cool. This step can be done ahead of time. Just cook your lentils, cool and store them in the fridge until you’re ready to make the salad.

Combine ingredients: In a large bowl, add the cooled lentils, tuna, red onion, pepper, cucumber, raisins and coriander into a large bowl and toss to combine.
Make dressing: In a small bowl or measuring cup, mix together apple cider vinegar, maple syrup, mustard, turmeric salt, pepper, cayenne, cinnamon and nutmeg. Whisk in olive oil and toss over the lentil tuna mixture.

Serve: Refrigerate until ready to eat. Add the chopped avocado just before serving. Salad should last 3-4 days in the fridge.

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