At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 dinner salads
• Prep time: 18 minutes
• Cook time: 8 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 dinner salads.

• Calories: 490 kcal
• Protein: 31 g
• Carbohydrates: 72 g
• Fat: 13 g
• Fiber: 25 g
• Sodium: 228 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 5 cups (800 g) cooked lentils without salt, drained
• 2 large heads (600 g) romaine lettuce, chopped
• 3 medium (360 g) tomatoes, chopped
• 1 1/2 cups (240 g) cooked yellow sweet corn
• 1 large (160 g) red bell pepper, chopped
• 1 medium (200 g) avocado
• 1 cup (240 g) nonfat plain Greek yogurt
• 1/4 cup (60 g) fresh lime juice
• 1/4 cup (60 g) cold water
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (4 g) ground cumin
• 2 teaspoons (5 g) paprika

Ingredients, continued

Finish measuring the remaining ingredients before you begin.

• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oil in a 6-quart Dutch oven over medium. Add the lentils, corn, half the cumin, paprika, and salt and cook until steaming, 4 to 5 minutes.

2. Blend the avocado, yogurt, lime juice, water, and remaining cumin until smooth and pourable.

3. Divide the romaine, tomatoes, and pepper among four wide bowls.

4. Top with the warm lentil-corn mixture and spoon over the creamy dressing.

Sources

1. USDA FoodData Central — April 2026 data release