Empty My Fridge
HEALTHY Stuffed Avocados with Lentil Salad | Vegan + Gluten Free Recipe
Ingredients
- Green lentil · dried1 cup
- Bay leaf1
- Red onion · chopped⅓ cups
- Bell pepper · chopped½ cups
- Cucumber · chopped½ cups
- Parsley · chopped2 tbsp
- Extra virgin olive oil3 tbsp
- Lemon1 tbsp + ½
- Garlic1 clove
- Oregano · dried1 tsp
- Avocado4
- Salt
- Black pepper
Instructions
- Rinse the lentils in a fine sieve, then put them in a pot with the water and bay leaf.
- Bring to a boil over high heat, cover, lower to low heat and simmer until just cooked through, about 15 to 20 minutes (check the package instructions).
- Drain the lentils, rinse under cold water and shake off excess water. Move them to a large bowl and discard the bay leaf.
- Add the red onion, red bell pepper, cucumber and parsley to the lentils. Season with salt and pepper and mix well.
- Whisk the olive oil, lemon juice, grated garlic and oregano together in a bowl, and season with salt and pepper.
- Pour the dressing over the lentil salad and mix gently.
- Halve the avocados lengthwise and remove the pits. Scoop out a little pulp to enlarge each hole, without removing too much, then rub each avocado with lemon.
- Spoon the lentil salad into the avocado halves and serve at room temperature or chilled.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionLemonBell pepperRed onionCucumberAvocadoLentil
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