• 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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