Lime Cilantro Lentil Avocado Salad Recipes

LIME-CILANTRO LENTIL & AVOCADO SALAD

Lime-Cilantro Lentil & Avocado Salad image

This colorful meal comes together quickly and easily, offering a delightful mix of flavors and textures in one satisfying bowl. Lentils are a filling, plant-based source of protein that anchors this main-dish salad. To make it in a snap, look for precooked lentils in vacuum-sealed packaging or in cans, but you'll need to rinse and drain canned varieties before using. To toast the pepitas, place them in a dry skillet, and cook them over medium-high heat for 3 to 4 minutes or until golden. You can also use pine nuts or pistachios in place of the pepitas, if you like.

Time 15m

Yield 1 servings

Number Of Ingredients 11

Ingredients

0.5 cup(s) Cooked lentils
0.25 small California (Hass) avocado diced
6 item(s) Grape tomatoes halved
0.25 small Uncooked red onion(s) thinly sliced
2 Tbsp Cilantro chopped
0.25 tsp Lime zest grated
1 tsp Fresh lime juice
1 tsp Olive oil
1 pinch(es) Table salt or to taste
1 pinch(es) Black pepper or to taste
1 Tbsp Green pumpkin seeds (pepitas) toasted

Steps:

Combine lentils, avocado, tomatoes, onion, cilantro, lime zest and juice, oil, salt, and pepper in a medium bowl; sprinkle with pumpkin seeds.
Makes 1 serving (about 1 ¼ cups).

Nutrition Facts : Calories 434 kcal

CONCH SALAD WITH LIME, AVOCADO AND CILANTRO

Conch Salad with Lime, Avocado and Cilantro image

Provided by Food Network

Categories appetizer

Time 1h40m

Number Of Ingredients 11

Ingredients

1 fresh or frozen Jamaican conch
Juice of 6 limes
1/4 cup of extra virgin olive oil, plus 2 tablespoons
1/2 bunch of cilantro, chopped plus sprigs for garnish
1 cup red, yellow and green peppers, diced
2 large hothouse tomatoes, peeled and diced
2 scallions, sliced
1 red onion, diced
1 chipotle chili, chopped
1 avocado, thinly sliced, for garnish
Sliced limes, for garnish

Steps:

Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs.

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