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Lentil and avocado salad

This super easy lentil and avocado salad is a lovely, slightly spicy salad, which is super healthy, vegan, low-carb and high in fibre. Serve it on a piece of sourdough toast or with brown rice, buckwheat or bulgar wheat. Alternatively, you can serve it as a side dish with grilled fish, pork chops or beef steak.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin lentils drained
  • 4 spring onions
  • ½ chilli pepper
  • 1 handful of radishes or ½ red bell pepper
  • 1 avocado
  • 1 lime juiced
  • 1 tsp black cumin seeds
  • Couple of pinches of paprika
  • 1 clove of garlic minced
  • 1 Tbsp olive oil
  • 1 Tbsp chipotle paste or tomato purée
  • Salt& pepper
  • 2 Tbsp chopped herbs such as parsley or coriander

Method
 

  1. Rinse and drain the lentils, then put them in a bowl.
  2. Finely chop the spring onions, chilli and bell pepper or radishes. Add these to the lentils.
  3. Peel the avocado, then cut the flesh into small chunks. Add these to the lentils, then pour over the oil & lime juice. Toss well.
  4. Add the minced garlic, spices, chipotle or tomato paste, salt & pepper. Toss gently. Taste and adjust the seasoning, lime juice and spices to your liking.
  5. Just before serving, fold in the chopped herbs of your choice.