African Avocado Salad

Important thing in this recipe is to use lentils that hold their shape  – you can use Umbrian lentils, black lentils or du Puy lentils.

Avocado Salad


  • 2 teaspoons fresh oregano
  • 1/2 teaspoon sea salt
  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 cups cooked lentils
  • 1-2 ripe avocados,quartered
  • 1/4 cup chopped toasted hazelnuts
  • 1/4 cup minced chives

Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice. Toss the lentils with 2 tablespoons of the oregano oil, add salt, and spice if needed. Arrange in a bowl. Before you serve the meal, cut the avocado into quarters, then slice thinly, and arrange on top of the lentils. Add a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and if necessary add more lemon juice.