Ingredients
For the bowls:
100 grams or 1/2 cup beluga lentils
1 small purple cabbage
1/2 teaspoon salt
1 medium-sized carrot
1 medium-sized red bell pepper
1/2 corn cob
1/2 avocado
1/2 jalapeno pepper, chopped (to garnish)
4 lime wedges, to serve
For the guacamole dressing:
1/2 avocado
juice of 1/2 lime
1 clove garlic
1/2 shallot
3-4 tablespoons extra virgin olive oil
1/2 jalapeno pepper
salt and freshly ground black pepper
Preparation
