Guacamole & Moroccan Lentil Salad
submitted 2/24/2013 by Rick & Jody
This guacamole recipe was shared at a garden pot luck brunch, as was Jody’s recipe for Moroccan Lentil Salad.
What we discovered was, the two mixed together wonderfully on the fork and tasted great. FORGET THE CHIPS!
- (3) Haas avocados, or (2) FL avocados
- (1) medium onion, cut into quarters
- (4) garlic cloves, finely chopped
- (1) Tbsp. fresh lime juice, or 1/2 tsp. concentrate
- (1) Cup fresh parsley, remove stems, coarsely chopped
- 1/2 tsp. Kosher or Sea Salt, whichever you prefer
- Louisiana Hot Sauce, dash or to taste
- (1) medium tomato, coarsely chopped
- (1) medium onion, coarsely chopped
Combine all but last two ingredients in food processor leaving some of the chopped parsley aside to blend into the
guac at the end. Blend until guac is smooth. Transfer to large bowl. By hand, mix in the coarsely chopped parsley
(that you set aside), tomato and onions - you want some "chunk" in the smooth guac too! Garnish with a sprig of parsley.
Chill for 1 hour. Serve with carrots & celery sticks or Moroccan Lentil Salad (Jody’s recipe).
Note: With the tomato, I cut it into quarters first and remove any liquid. You want firm tomato pieces and
you don’t want to add tomato liquid to the guac. Once the liquid is removed from the tomato quarters, then I coarsely
chop it up.
Moroccan Lentil Salad Recipe:
- 3 cups cooked French lentils (may use brown lentils)
- 4 large carrots, coarsely chopped
- ½ cup pecans, finely chopped
- ¼ cup chopped red onion
- ¼ Jalapeno pepper, finely chopped
- ½ cup fresh mint, chopped
- 3 Tbsp extra virgin olive oil
- 1 tsp cinnamon
- Juice of one lemon
- ½ tsp sea salt
Combine lentils, carrots, onion, pepper, pecans and mint, mix well. Combine olive oil, lemon juice, cinnamon and salt separately.
Pour dressing over lentil mixture, mix well. Best served at room temperature after flavors meld for several hours.
Note: This is the original version although at the pot luck when this recipe was served Jody used less carrots and
added roasted sweet potatoes, almonds instead of pecans, plus some sweet peppers from the garden. It was fantastic!!