Avocado Lentil Salad
Vegan stuffed avocados are easy to make and are perfect for lunch or dinner. Ripe avocados are stuffed with a delicious lentil and vegetable filling that's healthy and hearty.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup green lentils
- 1 red bell pepper (diced)
- 1/3 red onion (chopped)
- 1/2 cup parsley (chopped )
- 1/2 cup green onions (chopped)
- 1/2 cup green olives (chopped)
- 3 avocados
- 1/4 cup lime juice (about 3 limes)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar (or more if you like)
Instructions
- 1
Rinse the lentils a few times and place them in a saucepan. Fill the saucepan with water so it comes about 1 to 2 inches above the lentils.
- 2
Place the saucepan over medium high heat and bring it to a simmer. Lower the heat to medium and cover the saucepan. Cook the lentils for about 20 minutes until they are tender and fully cooked, but not mushy. Drain and let cool for some minutes.
- 3
Slice the avocados in to half and take the pit out. If the hole in the avocado is not big enough, scoop out some more flesh to have a bigger hole.
- 4
In a large bowl, mix cooled lentils, bell pepper, red onion, chopped parsley, green onions and olives.
- 5
To make the vinaigrette, mix all the ingredients in a small bowl and pour it over the lentils and vegetables. Stir to combine.
- 6
Scoop the lentils in the avocados. Serve immediately.