HEALTHY Stuffed Avocados with Lentil Salad | Vegan + Gluten Free

These stuffed avocados with lentil salad are what healthy and delicious food is all about. We’re talking a ton of great flavors, simple heart-healthy ingredients, and all done in about 40 minutes. Serve them as a tapas appetizer, side dish, or even as a main course, as they certainly have enough protein.

To make this recipe, I used dried green lentils. You can also use brown lentils or even red lentils if you like. Just make sure to check the package instructions; that way you cook your lentils right on the money.

For the dressing, I used a combination of olive oil, lemon juice, garlic, and dried oregano. You can mix it up and use vinegar instead of lemon juice, as well as add other dried or fresh herbs that you like.

TIPS & TRICKS to Make this Recipe: You can serve these stuffed avocados at room temperature or even chilled. The lentil salad will hold for up to 3 to 4 days in the fridge in an airtight container. Just stuff the lentil salad into the avocados when ready to serve.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Stuffed Avocados with Lentil Salad

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Stuffed Avocados with Lentil Salad

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Calories 604 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 cup dried green lentils 190 grams
• 3 cups water 720 ml
• 1 bay leaf
• 1/3 cup chopped red onion 50 grams
• 1/2 cup chopped red bell pepper 75 grams
• 1/2 cup chopped English cucumber 50 grams
• 2 tbsp chopped parsley 8 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp lemon juice 15 ml
• 1 clove garlic (finely grated)
• 1 tsp dried oregano 1 gram
• 4 avocados
• 1/2 lemon
• sea salt & black pepper

Instructions

1. Add the lentils into a fine sieve and rinse under water, then add into a stock pot, along with the water, and bay leaf, heat it with a high heat, once it comes to a boil place a lid on the pan and lower to a low heat, simmer until the lentils are just cooked through (15 to 20 minutes in my case, check the package instructions on the lentils you are using)

2. Once the lentils are cooked through drain them into a colander and rinse under cold water, then shake off any excess water, and transfer into a large bowl, discard the bay leaf

3. Add the chopped red onion over the lentils, along with the chopped red bell pepper, chopped English cucumber, and chopped parsley, then season with salt & pepper, and mix together until well mixed

4. To make the dressing, add the olive oil into a bowl, along with the lemon juice, grated garlic, oregano, and season with salt & pepper, whisk together

5. Add the dressing over the lentil salad and gently mix together until well mixed

6. Cut the avocados in half lengthwise, them remove the pit, using a spoon gently scoop out some of the pulp to make the hole bigger, but don't remove too much, as this is what holds the shell together, then rub each avocado with some lemon

7. Gently add spoonfuls of the lentils salad into the avocados, serve at room temperature or even chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Stuffed Avocados with Lentil Salad

Amount Per Serving

Calories 604 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 6g38%

Polyunsaturated Fat 5g

Monounsaturated Fat 27g

Sodium 179mg8%

Potassium 1554mg44%

Carbohydrates 51g17%

Fiber 29g121%

Sugar 4g4%

Protein 17g34%

Vitamin A 1091IU22%

Vitamin C 59mg72%

Calcium 79mg8%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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