The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil Waldorf Salad with Zhoug Drizzle & Avo
Here's a warm winter salad for those cooler nights when you just need a load of good-for-you greens. Mix full-of-fibre lentils and quinoa with kale, celery, sweet apples and raisins. Top with creamy avocado and drizzle with plenty of zingy yoghurt and fiery zhoug.
Ready in 20
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 avocado
- 2 tbsp zhoug paste (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- 1 unwaxed lemon
- 3 spring onion
- 80g sliced kale
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh flat-leaf parsley
- 40g dried cranberries (cranberries, apple juice concentrate, sunflower oil)
- 240g celery (Celery)
- 2 apple
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Nutritional Information
Calories: 522
Protein: 13g
Carbs: 45g
Fat: 31g
Lentil Waldorf Salad with Zhoug Drizzle & Avo
Here's a warm winter salad for those cooler nights when you just need a load of good-for-you greens. Mix full-of-fibre lentils and quinoa with kale, celery, sweet apples and raisins. Top with creamy avocado and drizzle with plenty of zingy yoghurt and fiery zhoug.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Roughly chop the celery into 1cm pieces. Place the kale and celery on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt and black pepper. Roast for 5-8 mins, until the kale is crispy.
- Roughly dice the apples into 1cm cubes. Finely slice the spring onions. Finely chop the parsley. Zest and halve the lemon. Thinly slice the avocados.
- Heat a large frying pan on medium-high heat. Add the lentil and quinoa mix and break it up with a wooden spoon. Add the cranberries and a splash of water and cook for 2-3 mins, until piping hot. Remove from the heat.
- Stir the zest, juice from the lemon (to taste), spring onions, apples, parsley, roasted celery and kale through the lentil and quinoa. Drizzle with 1 tbsp olive oil and season with sea salt and black pepper.
- Top with the avocados and drizzle over the yoghurt and zhoug.
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