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Dinner for 4

Lentil Taco Salad

Lentils, crisp vegetables, nuts, avocado dressing, salsa, and tortilla chips create a filling taco-style salad.

$3.78per serving $$$
30 minstart to table
4servings

MexicanVegetarianVeganDairy-freeSide dishesLunchesDinnersNo-cookSummer

Ingredients

  • 1 1/2 cup cooked brown lentils
  • 1/2 cup raw walnuts
  • 1/4 cup roasted sunflower seeds
  • 1 tsp extra-virgin olive oil
  • 1 tbsp mexican seasoning
  • 4 cup romaine lettuce
  • 1 tomato
  • 1 bell pepper
  • 1/2 cucumber
  • 1/2 cup canned corn
  • 1/4 cup black olives
  • 1/2 cup raw cashews
  • 1/3 cup boiling water
  • 1 lime
  • 2 avocado
  • 1 lime
  • 3 clove garlic
  • 1/2 small red onion
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 cup tortilla chips
  • 1/2 cup salsa
  • 1 tbsp hot sauce

Steps

  1. Toast the walnuts and sunflower seeds in a dry skillet over medium heat for 4 minutes, then chop the walnuts.
  2. Warm the oil in the skillet, stir in the lentils and Mexican seasoning, and cook for 5 minutes.
  3. Blend the cashews, boiling water, lime juice, avocado, garlic, red onion, cumin, and salt until creamy.
  4. Chop the romaine, tomato, bell pepper, cucumber, and olives, then place them in a large bowl.
  5. Add the corn, seasoned lentils, walnuts, sunflower seeds, tortilla chips, and salsa to the bowl.
  6. Pour over the avocado dressing, add the hot sauce, and toss the salad for 2 minutes.

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