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Recipe: The Little Beet’s Lentil Salad with Avocado and Pecans

little beet lentil pecan kale salad recipe
The Little Beet Lentil Pecan Kale Salad Recipe (Photo: The Little Beet)


The Little Beet is one of New York’s newest and hottest super healthy, fast casual lunch spots—in large part because of its founder Top Chef Master’s star Franklin Becker.

Becker’s now using his celebrity in a wholesome way, with a gluten-free menu at The Little Beet that features carefully sourced ingredients and lots and lots of veggies, all with Top Chef’s touch.

In the event you don’t work in Midtown Manhattan or can’t handle the throngs during peak lunch hours, here’s a Little Beet winter salad recipe from Becker that you can make at home. No waiting in line required.

Lentil salad with Avocado, Pecans, and Sherry Vinaigrette
Serves 4

1 cup cooked, room temperature lentils
1 avocado, diced
juice and zest of 1 lemon
3 tbsp toasted pecans
2 tbsp parsley
4 oz arugula
salt and pepper to taste
(You can swap arugula with kale and add orange sections, too.)

For the dressing:
¼ cup sherry vinegar
1 tbsp shallots
1 tbsp Dijon mustard
1 tbsp honey
1 tsp tarragon
½ cup canola or grapeseed oil
salt and pepper to taste


Combine all of the salad ingredients and place in the center of the plate.

For the dressing, combine the sherry vinegar, shallots, and honey along with the Dijon mustard in a blender. Slowly add the oil and season. Add the tarragon and turn off the blender. Drizzle sherry vinaigrette around the plate and serve.

What did we think of The Little Beet? Check out our First Taste ReportOr, for more information, visit