• Susie Csorsz Brown

Avocado and Lentil Salad

We're lucky that we live in a place that has amazing avocados. The kids love this one; a tiny bit of sriracha is also a nice addition.

Avocado and Lentil Salad Any lentils that hold their shape will work, but I really like black lentils and French green lentils (lentilles du Pays) Ingredients: - 2 teaspoons fresh oregano - 1/2 teaspoon sea salt - 5 tablespoons extra virgin olive oil - 1 tablespoon freshly squeezed lemon juice - 2 cups cooked lentils - 1-2 ripe avocados, quartered - 1/4 cup toasted nuts, chopped (good options are walnuts, almonds or hazelnuts; even sunflower seeds would be good too) - 1/4 cup minced chives Directions: Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice. Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and very lightly toss with the lentils. Drizzle with a bit more of the oil, and sprinkle with the nuts, and chives. Enjoy! Serves 4.


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Susie is certified through The Parent Coaching Institute, whose graduates are dedicated to help parents focus on "amplifying the positive, appreciating the good, and valuing the possible in themselves and in their children."  http://www.thepci.org/findcoach/ug/brown-susie-csorsz