Califonia Bountiful
Main Dish

Grilled vegetable salad with lentils

This lentil salad looks and tastes bright, thanks to the combination of tangy dressing and colorful, caramelized roasted vegetables.

Chef/Owner Jonathan Rollo
Greenleaf Gourmet Chopshop, Century City

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Avocado dressing
1 large avocado, peeled and mashed with 2 tbsp. lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 tsp. Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 tsp. salt
Dash cayenne pepper

Balsamic reduction
1 cup balsamic vinegar
1/4 cup honey

Roasted vegetables
1/2 cup diced mushrooms
1 cup diced eggplant
1 cup diced zucchini
1 cup diced squash
1 cup diced carrot
1 cup diced red onion
2 tbsp. olive oil
Salt and pepper, to taste

1 head romaine lettuce, chopped
3/4 cup cooked green lentils (or substitute brown lentils)
1/2 cup drained sundried tomatoes
2 tbsp. your favorite balsamic vinaigrette


For avocado dressing: Place all ingredients in a food processor and blend until smooth. Chill before using in salad.

For balsamic reduction: Stir vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low and simmer about 10 minutes or until mixture has reduced to 1/3 cup. Set aside to cool before using in salad.

For roasted vegetables: Preheat oven to 425 degrees. Place vegetables in one layer on one or two large, rimmed baking pans. Drizzle with olive oil and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes. Let cool before using in salad.

To assemble: Toss romaine leaves with 6 tbsp. avocado dressing until lightly coated, then arrange on a platter. In a separate bowl, combine lentils, roasted vegetables and sundried tomatoes. Stir in vinaigrette. Spoon mixture on top of romaine and drizzle with 2 tbsp. balsamic reduction. Leftover avocado dressing and balsamic reduction may be refrigerated for future use.

Makes 2 large salads or 4 small side salads

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