Pairs well with Stuffed Avocados with Lentil Salad
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Stuffed Avocados with Lentil Salad
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A heart-healthy dish featuring avocados stuffed with a flavorful lentil salad, perfect as a side or main course.
00:20:00 total
Serves 2
easy
Sides / Appetizer
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Ingredients
- dried green lentils - 1 cup (190 grams) (rinsed)
- water - 3 cups (720 ml) (for cooking lentils)
- bay leaf - 1 (for flavoring lentils)
- red onion - 1/3 cup (50 grams) (chopped)
- red bell pepper - 1/2 cup (75 grams) (chopped)
- English cucumber - 1/2 cup (50 grams) (chopped)
- parsley - 2 tablespoons (8 grams) (chopped)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
- extra virgin olive oil - 3 tablespoons (45 ml) (for dressing)
- lemon juice - 1 tablespoon (15 ml) (freshly squeezed)
- garlic - 1 clove (finely grated)
- dried oregano - 1 teaspoon (1 gram) (for dressing)
- avocados - 2 (ripe)
Instructions
- Rinse Lentils: Rinse 1 cup of dried green lentils under cold water.
- Cook Lentils: In a stock pot, combine lentils, 3 cups of water, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Drain and Cool Lentils: Once cooked, drain lentils and rinse under cold water to stop cooking.
- Prepare Salad: In a bowl, combine lentils, 1/3 cup chopped red onion, 1/2 cup chopped red bell pepper, 1/2 cup chopped cucumber, and 2 tablespoons chopped parsley. Season with salt and pepper.
- Make Dressing: In a separate bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 clove grated garlic, 1 teaspoon dried oregano, salt, and pepper.
- Combine Salad and Dressing: Pour dressing over the lentil salad and mix well.
- Prepare Avocados: Cut avocados in half, remove pits, and scoop out some pulp to create space for the salad. Rub with lemon juice to prevent browning.
- Stuff Avocados: Stuff each avocado half with the lentil salad mixture.
