Mexican Lentil Salad
CitroBiox™
Try this Mexican lentil salad, as it is very fresh, easy to prepare, and full of flavor. As a bonus, we give you a tip to keep your vegetables free of bacteria and extend their shelf life: use CitroBiox®!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
97
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 2 cups lentils
  • water, for cooking the lentils
  • 1/4 onions, for cooking the lentils
  • 1 sprig epazote, for cooking the lentils
  • salt, for cooking the lentils
  • 1/4 cups lime juice, for the vinaigrette
  • 1/2 cups olive oil, for the vinaigrette
  • salt, for the vinaigrette
  • pepper, for the vinaigrette
  • 1/2 onions
  • 4 tomatoes
  • 1 Jalapeño chile
  • cilantro leaves
  • avocado, sliced
  • cilantro leaves, for decoration
Preparation
15 mins
15 mins
Low
  • Cook the lentils, water, onion, and epazote over medium heat for 30 minutes. After this time, when the lentils are soft, season with salt and cook for 5 more minutes. Drain and set aside.
  • Mix the lemon juice, olive oil, salt, and pepper in a bowl until combined. Set aside.
  • Place the tomato, onion, jalapeño pepper, and cilantro leaves on a board and disinfect with CitroBiox®. Cut the tomato into small cubes, finely chop the onion, slice the jalapeño pepper thinly, and finely chop the cilantro. Set aside.
  • Add the cooled lentils, tomato, onion, jalapeño pepper, cilantro, and the olive oil vinaigrette with lemon juice in a bowl. Mix until fully combined.
  • Serve the lentil salad in a bowl and decorate with avocado and cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by