Fruity Lentil Salad with Persimmons, Apples, and Avocado

Fruity Lentil Salad with Persimmons, Apples, and Avocado was a fun way to use Fuyu Persimmons. I ate this for lunch but it could also be a nice side dish salad for dinner.

1 cup small brown lentils
1/2 tsp. sea salt or table salt, for lentil cooking water
2 medium avocados
1 T fresh squeezed lemon juice
2 Fuyu Persimmons
2 apples

Dressing Ingredients:
2 T fresh-squeezed lemon juice
2 T Agave Nectar (or other sweetener of your choice)
1 tsp. Dijon mustard
salt to taste, I used about 1/4 teaspoon
2 T extra-virgin olive oil

View the full recipe at Kalyn’s Kitchen →