Recipe: Avocado Mousse & Mediterranean Lentil Salad

INGREDIENTS: 

• 10 oz steamed lentils 
• 2 cans chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 4 Persian cucumbers, chopped
• ¼ red onion, finely chopped
• 8 oz crumbled feta cheese
• ¼ cup fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 1 lemon, zested and juiced
• ⅓ cup olive oil 
• 2 tablespoons apple cider vinegar 
• 1 lemon, juiced 
• 1 tablespoon Dijon mustard 
• 1 tablespoon maple syrup 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano 
• Salt and pepper, to taste

INSTRUCTIONS: 

1. In a large mixing bowl, toss together the lentils, chickpeas, bell pepper, cucumber, onion, feta, dill, parsley, and the zest and juice of one lemon. Season with salt and pepper. 
2. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, mustard, maple syrup, garlic powder, onion powder, oregano, salt, and pepper. 
3. Pour dressing over salad and toss until well combined. 

*Avocado Mousse

INGREDIENTS: 

• 3 ripe avocados, peeled and pitted
• ½ cup + 2 tablespoons Dutch-processed cocoa powder
• 1 large pinch fine salt
• ½ teaspoon vanilla extract 
• ½ cup oat milk
• ⅓ cup maple syrup

INSTRUCTIONS:

1. In a food processor, blend avocado, cocoa powder, and salt until smooth.
2.  Scrape down the sides of the bowl and add vanilla, oat milk, maple syrup and process until smooth and creamy, about 3-5 minutes.

Yields: 2 cups