Name: Lentil Taco Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cup cooked brown lentils; 0.5 cup raw walnuts (chopped); 0.25 cup roasted sunflower seeds (roughly chopped); 1 tsp extra-virgin olive oil; 1 tbsp Mexican seasoning (plus more to taste); 4 cup romaine lettuce (chopped); 1 quantity medium tomato (seeds removed, diced); 1 quantity bell pepper (diced); 0.5 quantity cucumber (diced); 0.5 cup canned corn (drained); 0.25 cup black olives (sliced); 0.5 cup raw cashews; 0.33 cup boiling water; 1 quantity lime (juiced); 2 quantity avocado (chopped); 1 quantity lime (juiced); 3 quantity garlic cloves (crushed); 0.5 quantity small red onion (diced); 1 tsp ground cumin; 0.5 tsp salt; 1 cup tortilla chips (crushed); 0.5 cup salsa (optional); 1 tbsp hot sauce (optional)

Instructions

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1

Add all the ingredients for the spiced lentil walnuts: cooked brown lentils (1.5 cup), raw walnuts (0.5 cup), roasted sunflower seeds (0.25 cup), extra-virgin olive oil (1 tsp), and Mexican seasoning (1 tbsp) to a bowl. Mix and set aside.
2

Add all the salad base ingredients: romaine lettuce (4 cup), medium tomato (1 quantity), bell pepper (1 quantity), cucumber (0.5 quantity), canned corn (0.5 cup), and black olives (0.25 cup) to a large bowl. Toss and set aside.
3

Add all the cashew lime cream ingredients: raw cashews (0.5 cup), boiling water (0.33 cup), and lime (1 quantity) to a small food processor or blender. Blend until smooth, and add more water if you prefer a thinner consistency.
4

To make the guacamole, mash the avocado (2 quantity) in a bowl with a fork, then stir in the remaining ingredients: lime (1 quantity), garlic cloves (3 quantity), small red onion (0.5 quantity), ground cumin (1 tsp), and salt (0.5 tsp). Set aside.
5

To assemble, add the salad base to the bottom of your bowl. Top with the lentil-walnut mixture, salsa (0.5 cup), and cashew cream. Lastly, add the tortilla chips (1 cup) and a drizzle of hot sauce (1 tbsp), and enjoy!