LIME-CILANTRO LENTIL & AVOCADO SALAD
This colorful meal comes together quickly and easily, offering a delightful mix of flavors and textures in one satisfying bowl. Lentils are a filling, plant-based source of protein that anchors this main-dish salad. To make it in a snap, look for precooked lentils in vacuum-sealed packaging or in cans, but you'll need to rinse and drain canned varieties before using. To toast the pepitas, place them in a dry skillet, and cook them over medium-high heat for 3 to 4 minutes or until golden. You can also use pine nuts or pistachios in place of the pepitas, if you like.
Categories Lunch,Dinner
Time 15m
Yield 1 servings
Number Of Ingredients 11
Steps:
- Combine lentils, avocado, tomatoes, onion, cilantro, lime zest and juice, oil, salt, and pepper in a medium bowl; sprinkle with pumpkin seeds.
- Makes 1 serving (about 1 ¼ cups).
Nutrition Facts : Calories 434 kcal
AVOCADO LIME SALAD
A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
- Add tomatoes, avocados, scallions and garlic.
- Using rubber spatula, gently fold to combine.
- Season to taste with pepper.
- In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
- Add lettuce and toss.
- Season to taste with pepper.
- Divide lettuce among plates.
- Top each with mound of avocado mixture.
- Top with cucumber slices.
- sprinkle with cilantro and serve.
Nutrition Facts : Calories 231.9, Fat 18.5, SaturatedFat 2.7, Sodium 381.2, Carbohydrate 17.9, Fiber 9, Sugar 5.2, Protein 4.2
LENTIL AVOCADO SALAD
Steps:
- In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool.
- While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve.
LENTIL SALAD W/ AVOCADO & CILANTRO
Adapted from the Cabbage Patch restaurant in Beverly Hills, this lentil salad is light & refreshing. Be sure to use a variety of lentil that stands up well to cooking, such as black or French green. Do NOT use brown lentils because they will turn mushy & unappetizing when cooked. I use the pre-cooked beluga lentils carried at Trader Joe's in the refrigerated section.
Provided by accidental glutton
Categories Lentil
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 498.6, Fat 16.7, SaturatedFat 2.3, Sodium 13, Carbohydrate 63.5, Fiber 31.9, Sugar 2.4, Protein 25.9
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