Cinco de Mayo Lentil Salad Avocado Boats
Because it's not always about Tacos!
These tasty boats have all the protein, healthy fats and veggies you could want with a spicy little chili bite to wake up your taste buds!
- 1 cup green lentils, soaked & rinsed
- 2 tbsp olive oil
- ½ yellow onion
- 1 clove garlic
- 6 cremini mushrooms
- 1 cup red cabbage
- 1 green onion, thinly sliced
- 2 cups baby spinach
- 2-4 tbsp apple cider vinaigrette
- Sea salt & cracked pepper
- Pinch chili flakes
- 3 avocados, sliced in half, pit removed
In a small pot place water and lentils, 3 peppercorns, 1 bay leaf and a pinch of salt. Cook lentils for 15 minutes. Once cooked, drain and set aside.
In a large pan heat olive oil over medium high heat. Add onion and garlic sautéing for a couple of minutes before adding mushrooms. Sauté for several minutes. Season with salt and pepper. Remove from heat.
In a large bowl combine lentils, mushrooms and remaining lentil salad Ingredients. Gently toss to combine. Season well.
Slice avocados and remove pit. Season the avocados with sea salt and cracked pepper. Spoon lentil salad onto prepared avocados and eat immediately.
Tagged: Main Dishes