In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.

There are times in life when you come across the best goddamned combination of food that said meal becomes a staple in your household. This salad (and dressing) is one of them. After testing out Aggie’s Kitchen‘s recipe for Creamy Avocado Lime Dressing and making a few edits to it to suit my tastebuds, this recipe is one I whip out quite often, as this dressing is seriously awesome on everything. (I do a variation with soy protein over pasta with pomegranate that is absolutely amazing as well!)

In addition to this incredible dressing, a salad with a good bit of warm hearty lentils and grilled tofu topped off with some bell pepper and pumpkin seeds will keep you full until your next meal. If you are looking for a quick and easy lunch that will help you power through the rest of your work day, then this recipe is for you.


Lentil Avo Salad


1 Teaspoon of red lentils (soaked over night)
Handful of mixed greens
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
handful of pumpkin seeds
tofu (natural, pre-sliced into small wedges)
coconut oil
sea salt and cracked pepper to taste

Avocado dressing (adapted from Aggie’s Kitchen:
1 lime, juiced
1 avocado
1/4 cup cilantro leaves
1 garlic clove
1 teaspoon of honey
2 tablespoons of water (or more if too thick)
sea salt and cracked pepper to taste

For the dressing:
001: Combine all ingredients into a food processor or blender and process until combined.

For the salad:
001: Heat a bit of oil in a skillet. Once hot add the natural tofu and season with cracked pepper and sea salt. Saute until golden brown. Set aside.
002: In the same skillet, saute a handful of pumpkin seeds until warmed. Set aside.
003: Clean out the skillet, add some water with the lentils and cook until soft. Set aside.
004: Slice up your red and orange bell pepper. Set aside.
005: Wash a handful of lettuce and place into a bowl.
006: Add the pepper, tofu, lentils and pumpkin seeds to the bowl of lettuce.
007: Top with a heaping spoonful of avocado dressing and balsamic blaze.


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Stay conscious, Rae


January’s lovely sponsors: Adventures of an Anglophile | Yellow Icing

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Rae Tilly

Rae the EIC of LFB and YEOJA Magazine. She is also a photographer and social media influencer.