Avocado lentil salad with mozzarella
A simple recipe for avocado lentil salad with mozzarella cheese, cherry tomatoes, and corn.
Equipment
Ingredients
- 1 ripe avocado
- 1 cup of uncooked lentils
- 4 cups water or liquid vegetable stock
- 200 g of mozzarella cheese 3/4 cup
- 5 oz can of corn (140 g)
- 10-12 cherry tomatoes
Salad dressing
- 3 tablespoons of olive oil
- 4 tablespoons of balsamic vinegar
- 1 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
Lentils on the stove top:
- In a saucepan, add the lentils along with water and salt and bring to a boil over medium heat for 5 minutes.
- Reduce the heat to medium-low and simmer for about 15 minutes, or until water is absorbed.
- Remove from heat and mix with a fork.
Lentils in a rice cooker:
- Add the lentils, water and salt into the the rice cooker and turn it on.
- Once it is finished, remove from the rice cooker into a large bowl and mix with a fork.
Other ingredients:
- Chop the cherry tomatoes, mozzarella cheese and avocado into small quarters.
- In a small bowl, combine the olive oil, balsamic vinegar, salt, pepper, and garlic powder.
- Drain the water from the canned corn.
- While warm, move the lentils to a large salad bowl, and combine it with the cherry tomatoes, corn, mozzarella cheese, avocado, and salad dressing.
- Toss the salad and serve.
Nutrition
Serving: 1gCalories: 312kcalCarbohydrates: 28gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 15gCholesterol: 6mgSodium: 251mgFiber: 9gSugar: 7g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.