Yogurt, Avocado, Lentil, Cumin Salad Recipe. A lot of plants and a little dairy = good nutrition. Plant based doesn’t mean not eating powerful ingredients like dairy. Check out this easy stack salad that doubles a great party dip with some blue corn tortilla chips. #haveaplant #dairygood
Stacked Lentil and Yogurt Salad
Yield: # 4
Timing: 10 minutes prep time. 10 minutes chill. Total time 20 mins
1 Cup Greek yogurt
1 Can Lentils – drained and rinsed
1. Can Garbanzo beans – drained and rinsed
1 tsp Cumin – ground
½ tsp Garlic powder
Salt and Pepper to Taste
1 each Avocado – cubed
2 Tbsp Cilantro, fresh, rough chopped
1 Tbsp Onion or Shallot – finely chopped
1 each Roma tomato – deseeded and small diced
Method of Preparation (Instructions)
Combine the first six ingredients in bowl. Stir to mix well. Taste and season with additional salt and pepper as need. Place bowl in refrigerator to chill.
Combine diced tomato and onion together. Toss with spoon to mix. Reserve.
To build salads or appetizer begin layering the ingredients using glass cups or ring mold
Place about ¼ of Avocado down as bottom layer.
Top with layer of yogurt mixture. Press gently but firmly.
Spoon tomato and on mixture on top. Press gently.
Garnish with left over cilantro
Serve with corn chips, toasted baguette or with a poached egg.