Lentil Salad W/ Avocado & Cilantro

Submitted by accidental glutton

"Adapted from the Cabbage Patch restaurant in Beverly Hills, this lentil salad is light & refreshing. Be sure to use a variety of lentil that stands up well to cooking, such as black or French green. Do NOT use brown lentils because they will turn mushy & unappetizing when cooked. I use the pre-cooked beluga lentils carried at Trader Joe's in the refrigerated section."

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 cups black lentils, cooked or 2 cups french green lentils, cooked & chilled
• 2 tablespoons shallots, finely chopped
• 1 tablespoon cumin
• 1 teaspoon lime zest
• 1⁄4 cup lime juice
• 3 tablespoons olive oil
• 1⁄4 bunch fresh cilantro, roughly chopped
• salt & pepper
• 1 Hass avocado, peeled, pitted, quartered & fanned out
• flaky sea salt

directions

1. In a large bowl, mix together all of the ingredients except for the avocado.
2. Mound each serving on a plate and place the fanned avocado over the lentils.
3. Drizzle the avocado with a bit of olive oil & season with additional flaky sea salt (preferably Maldon) and additional pepper.
4. Garnish with a sprig of cilantro, if desired.