In 1896 when the maître d of the famed Waldof-Astoria, Oscar Tschirky, first combined apples and mayonnaise, surely an eyebrow or two was raised. Once people got a bite of this salad, it became an instant classic that is still well known to this day.
With creamy, ripe avocado instead of mayo and the addition of protien and fiber (not to mention iron) rich lentils, this not only provides lunch in an instant but one that will do the body right.
INGREDIENTS:
4 ounces of Black Beluga Lentils precooked from Trader Joe’s
2 ounces of avocado, cut into cubes
3-4 ounce crisp, mildly tart to tart apple such as crispin or Jonagold or Granny Smith
pinch of sea salt
1 - Cut open and cube avocado. If you are unsure of how to handle an avocado, click here.
2 - Cut up apple leaving skin intact (the skin has lots of good fiber in it!) into cubes also.
3 - Toss avocado, apples and lentils together.
4 - Add a dash of sea salt.
5 - Place into martini (or similar) glass and eat.
Really, there's nothing more to it!
Recipe makes one serving, approximately one cup:
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