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!
Ingredients
- 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
Method
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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.
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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.
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In a large bowl combine lentils, mushrooms and remaining lentil salad Ingredients. Gently toss to combine. Season well.
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Slice avocados and remove pit. Season the avocados with sea salt and cracked pepper. Spoon lentil salad onto prepared avocados and eat immediately.
