Lentil Avocado Salad Food

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

AVOCADO, MANGO AND LENTIL SALAD

Steps:

• In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain.
• Meanwhile, in large bowl, whisk together vinegar, oil, salt, and pepper. Add warm lentils, toss to combine.
• Add tomatoes, mango, and avocado and toss again. Serve at room temperature or chilled.

LENTIL SALAD W/ AVOCADO & CILANTRO

Steps:

• In a large bowl, mix together all of the ingredients except for the avocado.
• Mound each serving on a plate and place the fanned avocado over the lentils.
• Drizzle the avocado with a bit of olive oil & season with additional flaky sea salt (preferably Maldon) and additional pepper.
• Garnish with a sprig of cilantro, if desired.