Lentil Taco Salad
Servings: 4 large salads
Ingredients
For the Salads
- 1 small red onion finely chopped
- 1 red bell pepper cored and finely chopped
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt*
- 2 cups cooked brown lentils** about 3/4 cup dry
- 8 ounces romaine chopped
- 1 pint cherry tomatoes halved
- 10 ounces corn kernels defrosted
- 2 avocados diced
- fresh cilantro and lime juice for serving
Creamy Cashew Salsa Dressing
- 1 cup raw cashews soaked in hot water for 30 minutes (sub sunflower seeds for nut allergies)
- 4 tablespoons salsa
- 1/4 cup lime juice about 2 limes
- 1/2 cup filtered water
- salt to taste
Instructions
- In a large non skillet, cook the onion and pepper with a splash of water (or a small amount of oil) over medium heat for about 3 minutes. Add the garlic and continue to cook for another 2 minutes. Pour in the cooked lentils along with the seasonings (chili powder, cumin, smoked paprika, oregano and salt) and stir to combine. Cook for 5 minutes then reduce heat to low.
- To make the dressing, combine all of the ingredients in the bowl of a high speed blender (or a Nutribullet). Blend until smooth. Add more water as needed to thin and salt to taste.
- Arrange the romaine in 4 separate bowls and top with tomatoes, corn, and avocado. Top with cooked lentils and chopped fresh cilantro. Finish with lime juice and cashew salsa dressing and enjoy!
Notes
*optional (for a low salt option, add a pinch of salt to lentils in your salad before serving)
**To help with digestion, I recommend soaking the lentils in a bowl filled with water to cover + 2 tablespoons apple cider vinegar for at least 6 hours or up to overnight. Drain and rinse then add to a pot with 2 cups water and bring to a boil. Cook for about 15-20 minutes, or until lentils are tender. Drain excess water and cover with a lid to steam until ready to use.