| 14 | 10 | 386 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 2 cup | Lentils, canned (or raw, cooked and cooled) |
| 1/2 medium | Red onion (diced) |
| 2 medium | Tomato (seeded, diced) |
| 1/2 cup | Parsley, fresh (chopped, or cilantro) |
| 1 avocado(s) | Avocado (cubed) |
| 1 pinch | Salt and pepper |
| 6 leaf | Radicchio |
| 3 tbsp | Lemon juice (for dressing) |
| 1/4 tsp | Lemon peel (zest) (for dressing) |
| 4 tbsp | Tahini (for dressing) |
| 1/2 tsp | Cumin (for dressing) |
| 1 clove(s) | Garlic (crushed, for dressing) |
| 1 tbsp | Extra virgin olive oil (for dressing) |
| 3 tbsp | Water (as needed, for dressing) |
In a small bowl, whisk together all dressing ingredients, except water. Stir in water a tablespoon at a time, until it reaches the desired consistency.
Gently combine lentils, red onion, tomato and herbs in a bowl and season with salt and pepper.
Spoon lentil salad into radicchio leaves and top with avocado and dressing.
Enjoy!
| Meat Alternative | 1.1 |
| Vegetables | 2.9 |
