Fruity Lentil Salad with Persimmon, Apple, and Avocado

Ingredients

• 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
• 2 T fresh-squeezed lemon juice
• 2 T Agave Nectar
• 1 tsp. Dijon mustard
• Salt to taste, I used about 1/4 teaspoon
• 2 T extra-virgin olive oil

Directions

1. Fill a small pot with water, add the sea salt, and bring it up to a boil. As it heats, rinse the lentils well and sort through them, discarding any pebbles or damaged pieces. Once the water is boiling, stir in the lentils, turn the heat down so the water gently simmers, and cook them uncovered until tender but still intact, about 40 minutes. The exact time can shift depending on the age of the lentils, so begin tasting after 30 minutes.
2. When the lentils are cooked the way you like them, pour them into a fine-mesh colander set in the sink. Run cold water over them, then leave them to drain while you get everything else ready.
3. In a bowl, whisk the lemon juice with the Agave Nectar or other sweetener of your choice, Dijon mustard, salt, and olive oil until the dressing comes together.
4. Slice the avocado into bite-sized pieces, transfer it to a bowl, and coat it with 1 T lemon juice. Peel the persimmons, then cut them into bite-sized pieces. Cut the apples into bite-sized pieces as well, trimming away the seedy centers.
5. Take a look at the lentils; if they still seem damp, scatter them between 2 layers of paper towels and gently blot away the extra water. Move the dried lentils to a bowl and stir them with about half the dressing.
6. Add the avocado, persimmon, and apple to the bowl and fold everything together gently with the lentils. Pour in the remaining dressing, or just as much as you prefer, and carefully stir until the salad is combined. Serve right away.