Avocado Lentil Salad

5 from 7 votes

Vegan stuffed avocados are easy to make and are perfect for lunch or dinner. Ripe avocados are stuffed with a delicious lentil and vegetable filling that's healthy and hearty.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: Mediterranean

Servings: servings

Calories: 442kcal

Author: Shadi HasanzadeNemati

Ingredients

1 ½ cup green lentils
1 red bell pepper diced
⅓ red onion chopped
½ cup parsley chopped
½ cup green onions chopped
½ cup green olives chopped
3 avocados

Vinaigrette:

¼ cup lime juice about 3 limes
½ teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon paprika
½ teaspoon cumin
4 tablespoons olive oil
3 tablespoons balsamic vinegar or more if you like

Instructions

Rinse the lentils a few times and place them in a saucepan. Fill the saucepan with water so it comes about 1 to 2 inches above the lentils.
Place the saucepan over medium high heat and bring it to a simmer. Lower the heat to medium and cover the saucepan. Cook the lentils for about 20 minutes until they are tender and fully cooked, but not mushy. Drain and let cool for some minutes.
Slice the avocados in to half and take the pit out. If the hole in the avocado is not big enough, scoop out some more flesh to have a bigger hole.
In a large bowl, mix cooled lentils, bell pepper, red onion, chopped parsley, green onions and olives.
To make the vinaigrette, mix all the ingredients in a small bowl and pour it over the lentils and vegetables. Stir to combine.
Scoop the lentils in the avocados. Serve immediately.

Notes

If you're in a pinch, use canned cooked lentils for this recipe.
It's best to serve this dish immediately since the avocados will brown with an hour.
You can use kalamata olives instead of green olives to this dish.
Store the leftover lentil filling in an airtight container and refrigerate for up to 4 days.

Nutrition