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Avocado and lentil salad

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Ingredients for 4 servings:

  • 2 avocados, ripe
  • 500 g lentils (beluga lentils)
  • lots of olive oil
  • e.g. balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Cook the beluga lentils according to the package instructions, then drain and let cool. Dice the ripe avocados. Mix a dressing with plenty of olive oil, balsamic vinegar, salt, and pepper. Add the lentils and diced avocados, toss to combine, and let the salad marinate in the refrigerator for one hour. Then season to taste with vinegar and salt. Delicious on its own or as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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