Lentil Salad
Ilean Almaguer
Yields: 4 servings
  • 1 cup of uncooked lentils (green or brown), rinsed
  • 1 English cucumber, finely diced
  • 1 tomato, finely diced
  • 1/2 red onion, finely diced
  • 3/4 cup chopped cilantro
  • 1/2 avocado

  • 1 tbs olive oil
  • 2 tbs freshly squeezed lemon
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  1. To cook the lentils, place them in a pot and cover with 3 cups of water and a tsp of sea salt. Bring to a simmer till lentils are tender; about 25 minutes.
  2. Use a strainer to drain and rinse lentils in cold water, and set aside.
  3. In a small bowl, combine dressing ingredients and whisk.
  4. Mix the cooked lentils, cucumber, red onion, cilantro, tomato, and avocado in a large bowl and add the dressing. Toss until combined.
  5. ENJOY!