Lentil Cake and Avocado Salad with Green Goddess Dressing
- 2 ripe avocadoes
- 1-2 seedless English cucumbers
- 2 4.5oz boxes of baby bibb lettuce or whatever lettuce you prefer
- 4 tablespoons green goddess dressing I love Gotham Greens brand
- ¼ cup slivered almonds preferably toasted, if you have time
- For the lentil cakes:
- 1 cup brown lentils
- 3 cups water
- 1 bay leaf
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 2 garlic cloves minced
- ¾ cup rolled oats
- 2 large eggs
- 1 teaspoon oregano
- salt and pepper
- grapeseed oil
Place the lentils, water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
While the lentils cook, heat the olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
While onions and garlic cook, peel, pit, and slice the avocado. Set aside.
Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, oregano, salt, and pepper. Pulse until able to be formed into patties. Shape mixture into 10-12 patties.
Heat about a tablespoon of the grapeseed oil in a large skillet over medium-high heat. Once oil is shimmering, add the lentil cakes and fit as many as you can in the pan without touching. Cook for 3-5 minutes, flip, and cook another 3-5 minutes or until firmed and browned. Repeat with more oil and lentil mixture until all cakes are formed and cooked.
While lentil cakes cook, slice the cucumber halfway through lengthwise, careful not to pierce through the middle. You may need to halve the cucumber first to do this accurately. Spiralize on Blade A and add to a large mixing or salad bowl.
Roughly chop the lettuce and add to the bowl with the cucumbers, drizzle with dressing, and toss to combine. Divide the lettuce between plates and top with avocado and lentil cakes. Sprinkle with almonds. Serve.