Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

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A hearty vegan and gluten-free lentil avocado salad flavoured with lemon, macadamia nut oil, cream of balsamic and fresh herb. It is an easy and quick to make recipe that is healthy yet so rich and satisfying.

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

adapted from Küchen Götter

400 ml Vegetable broth 200 g Red lentils 2 Ripe avocados 1 tbsp Freshly squeezed lemon juice Sea salt and freshly ground black pepper 4 tbsp Macadamia oil 4 tbsp Cream of balsamic Parsley leaves Peperoncini, optional

1. Place the vegetable broth in a medium saucepan and bring to a boil. Add in red lentils and cook, covered, over medium heat for 5 minutes. Drain and rinse with cold water to stop the cooking process. Shake out all excess water.
   
2. Meanwhile slice the avocado in half lengthwise and remove the pit. Cut the avocado halves in slices and remove the skin. Arrange them on a serving plate.
   
3. Add lemon juice to the drained red lentils and season with salt and pepper. Now spoon the red lentils over the avocado slices. Sprinkle some chopped parsley leaves over. Drizzle with macadamia oil and cream of balsamic. Garnish with peperoncini and serve immediately.

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