Avocado Salad
Saturday - October 24, 2020 2:33 am ,
Category : RECIPES
Ingredient:
2 tsp fresh oregano
1/2 tsp sea salt
5 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
2 cups cooked lentils
1-2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup minced chives
Method:
Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice.
Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy!
2 tsp fresh oregano
1/2 tsp sea salt
5 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
2 cups cooked lentils
1-2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup minced chives
Method:
Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice.
Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy!
