This homemade guacamole served with lentils & beans salad looks festive, right? And it’s delicious, creamy and light – right on time for a busy weeknight.
This particular guacamole recipe has been my fast-to-grab snack over the past couple of days. Basically, I went and topped some whole-grain crackers with guacamole and sliced hard boiled egg and I was good to go for some time. By the way, I strongly recommend you try this snack – deliciousness guaranteed.
Loaded with avocados, cucumber, garlic, green onion, cilantro, olive oil, lime juice and salt, it might be your favorite sauce, too. What I love most about this recipe is how compatible is with, literally, everything: salads, chips, crackers, chicken, dipping veggies, all your favorite healthy stuff.
Having a busy week, I needed something that would be delicious for my dinner, but not to take up too much time. So I made a super easy salad…
Now imagine how this homemade guacamole sauce goes with a simple vegan salad made only of black beluga lentils, kidney beans, and chili pepper. Festive, healthy and so darn tasty!
Homemade guacamole with fresh lentils and beans salad makes a beautiful healthy plate for dinner! It’s a vegetarian/vegan, gluten-free meal (if you want) that everyone will enjoy. Make more of this guacamole as it goes very well with tortilla chips and prepared raw vegetables, like carrots and broccoli.
- For Guacamole:
- – 2 medium ripe avocado, pitted and diced
- – 1 medium cucumber, chopped
- – 2 tablespoons fresh lime juice
- – 1-2 garlic cloves, pressed or minced
- -1 teaspoon salt
- -2 green onion, chopped
- – ¼ cup fresh cilantro, mostly leaves, chopped
- Black Lentils & Kidney Beans Salad:
- – 200 g cooked black beluga lentils
- – 200 g canned kidney beans (or cooked beans)
- – 2 chili peppers, chopped
- – 1 tbsp of olive oil
- – 1 tsp chili flakes
- – sea salt and pepper
- First off, cook the black beluga lentils according to the package instruction.
- Meanwhile, get ready the cherry tomatoes salad and guacamole. With a spoon, scoop the avocados flesh into a medium-sized mixing bowl. Add the cucumber, lime juice, garlic, green onions, cilantro and salt into the blender and blend them until creamy and smooth.
- When lentils are cooked, heat 1 tbsp of olive oil in a second saucepan over medium-high heat. Add the kidney beans and sauté until they get a bit more browned. Then reduce the heat to a lower level, add the lentils, chili peppers and chili flakes. Let them simmer, stirring occasionally, for 3 more minutes. Season carefully with sea salt and pepper and squeeze a bit of lemon juice/lime juice.
- Serve them together in your favorite bowl. Bon appetite! 🙂
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram with the hashtag #cookitfit!
Be healthy and happy!
With love, Cris
This looks so good. I like mixing my beans with hummus (2 for one!) Love this recipe 🙂
Thank you Sarah! Mmmm, your suggestion sounds yummy too. I need to try it out.
Dana, let’s make a deal: you read all my recipes from now on and promise me to give them all a shot one by one, slowly but surely and I will guarantee you the maximum deliciousness in one plate! Quick to make, healthy and so sooo tasty! 🙂 Have a great day, too! Love from Germany xx
Thank you so much Dana. ☺️ I will happily and proudly accept your award! Muah :* P.S. By the way, write me please an email address where I could send you a few words about reddit’s rules and what I have come to learn. Meanwhile, whish you a sunny and beautiful day! XX
Looks delicious! I like that you pair it with the bean salad. I’m sure it makes it really filling, probably enough to make it work as lunch?
Oh yeah, it’s indeed a delicious combo that you can have it any time you want. Honestly, I had mine for dinner. Thank you so much Mitzie! P.S. I love your name, it’s so special. 🙂 Wish you a lovely weekend! XX