This lemony lentil taco salad is bright and tasty, and it's full of protein and other good things for you. It's gluten-free and vegan, so it's great for a light lunch or dinner!
Ingredients: 1 cup cooked lentils. 2 cups mixed greens. 1 avocado, diced. 1 tomato, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup corn kernels. 1/4 cup black olives, sliced. 1/4 cup sliced jalapeos optional. 1/4 cup gluten-free tortilla chips, crushed. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.
Instructions: In a large bowl, combine cooked lentils, mixed greens, avocado, tomato, red onion, cilantro, corn, black olives, jalapeos if using, and crushed tortilla chips. In a small bowl, whisk together olive oil, lemon juice, cumin, chili powder, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
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