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Bold & Filling Lentil Taco Salad
Ingredients
  • subheading: INGREDIENTS: Salad:
  • 1.5 cups (115 g) cooked lentils
  • ½ cup (65 g) walnuts, chopped
  • ¼ cup (30 g) roasted sunflower seeds, roughly chopped
  • 1 tsp (5 mL) olive oil
  •  
  • 1 head of lettuce, chopped (we used ½ head each romaine and iceberg)
  • 1 red bell pepper, seeded and diced
  • 1 large tomato, seeded and diced
  • ½ cucumber, diced
  • ½ cup (60 g) fresh corn
  • ¼ cup (45 g) sliced black olives (optional)
  • Handful of tortilla chips, crushed
  • subheading: INGREDIENTS: Mexican spice mix:
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1 tsp (5 g) paprika powder
  • 1 tsp (5 g) chili powder
  • 1 tsp (5 g) ground cumin
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • subheading: Ingredients: Quick Guacamole:
  • 1 ripe avocado
  • 1 lime, juiced
  • 3 cloves garlic, crushed
  • ½ red onion, diced
  • subheading: Ingredients: Cashew Lime Cream:
  • ½ cup (63 g) raw cashews
  • ⅓ cup (85 ml) boiling water (add more if you like a thinner consistency)
  • 1 lime, juiced
  • subheading: More Optional toppings:
  • Sriracha
  • Fresh red chilli pepper
  • Fresh cilantro
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