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In a large saucepan, bring 4 cups (960 ml) water to a boil over high heat. Stir in lentils and 1 teaspoon (3 g) kosher salt. Reduce heat to medium-low and simmer until lentils are tender but still intact, 15 to 20 minutes.
Meanwhile, in a large bowl, stir together red onion, 2 tablespoons (30 ml) lemon juice, and ½ teaspoon (1 ½ g) kosher salt. Let stand until onion is slightly softened and bright pink, about 20 minutes.
Add lemon zest, garlic, mustard, black pepper, remaining 3 tablespoons (45 ml) lemon juice, and remaining ½ teaspoon (1 ½ g) kosher salt to bowl with onion and whisk to combine. Gradually whisk in olive oil until combined.
Drain cooked lentils well. Add warm lentils to bowl with vinaigrette and toss to coat. Let stand, stirring occasionally, until lentil mixture has cooled, about 15 minutes. Fold in parsley, dill, and mint until combined.
Gently fold in avocado and ricotta salata until combined. Transfer salad to a serving platter and garnish with additional parsley and dill. Serve.