Ingredients
Salad Ingredients
- 1 small red onion, finely chopped
- 1 red bell pepper, cored and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 cups cooked brown lentils (about 3/4 cup dry lentils)
- 8 ounces romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 10 ounces corn kernels, defrosted
- 2 avocados, diced
- Fresh cilantro for garnish
- Lime juice for serving
Creamy Cashew Salsa Dressing
- 1 cup raw cashews, soaked in hot water for 30 minutes (use sunflower seeds as a substitute for nut allergies)
- 4 tablespoons salsa
- 1/4 cup lime juice (about 2 limes)
- 1/2 cup filtered water
- Salt to taste
Instructions
- Sauté Vegetables: In a large non-stick skillet over medium heat, add a splash of water or a small amount of oil and cook the finely chopped red onion and red bell pepper for about 3 minutes until softened. Add minced garlic and continue cooking for another 2 minutes to release its aroma.
- Add Spices and Lentils: Pour in the cooked brown lentils along with chili powder, cumin, smoked paprika, oregano, and salt. Stir well to combine all ingredients. Cook the mixture for 5 minutes to blend the flavors, then reduce the heat to low and keep warm.
- Prepare the Dressing: While the lentils are cooking, combine the soaked cashews, salsa, lime juice, filtered water, and a pinch of salt in a high-speed blender or Nutribullet. Blend until smooth and creamy. Add extra water as needed to reach desired dressing consistency, then adjust salt to taste.
- Assemble the Salad: Divide chopped romaine lettuce evenly into four bowls. Top each bowl with halved cherry tomatoes, defrosted corn kernels, and diced avocado. Spoon the warm lentil mixture on top, then garnish with fresh cilantro.
- Serve: Drizzle each salad with lime juice and the creamy cashew salsa dressing. Serve immediately and enjoy the fresh and hearty flavors.
Notes
- Use sunflower seeds instead of cashews in the dressing for a nut-free version.
- Cook dry lentils ahead of time or use canned lentils—just rinse and drain before using.
- Add a pinch of cayenne pepper if you prefer extra heat in the lentil mixture.
- This salad is best served fresh but can be stored in the refrigerator for up to one day; add avocado just before serving to prevent browning.
- For a vegan version, ensure the salsa used is free from animal products.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
