This homemade guacamole served with lentils & beans salad looks festive, right? And it’s delicious, creamy and light – right on time for a busy weeknight.



This particular guacamole recipe has been my fast-to-grab snack over the past couple of days. Basically, I went and topped some whole-grain crackers with guacamole and sliced hard boiled egg and I was good to go for some time. By the way, I strongly recommend you try this snack – deliciousness guaranteed.

Loaded with avocados, cucumber, garlic, green onion, cilantro, olive oil, lime juice and salt, it might be your favorite sauce, too. What I love most about this recipe is how compatible is with, literally, everything: salads, chips, crackers, chicken, dipping veggies, all your favorite healthy stuff.



Having a busy week, I needed something that would be delicious for my dinner, but not to take up too much time. So I made a super easy salad…

Now imagine how this homemade guacamole sauce goes with a simple vegan salad made only of black beluga lentils, kidney beans, and chili pepper. Festive, healthy and so darn tasty!





Homemade guacamole with fresh lentils and beans salad makes a beautiful healthy plate for dinner! It’s a vegetarian/vegan, gluten-free meal (if you want) that everyone will enjoy. Make more of this guacamole as it goes very well with tortilla chips and prepared raw vegetables, like carrots and broccoli.



Print Guacamole with Black Lentils & Kidney Beans Author: Cook it fit Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 4 Ingredients For Guacamole:

- 2 medium ripe avocado, pitted and diced

- 1 medium cucumber, chopped

- 2 tablespoons fresh lime juice

- 1-2 garlic cloves, pressed or minced

-1 teaspoon salt

-2 green onion, chopped

- ¼ cup fresh cilantro, mostly leaves, chopped

Black Lentils & Kidney Beans Salad:

- 200 g cooked black beluga lentils

- 200 g canned kidney beans (or cooked beans)

- 2 chili peppers, chopped

- 1 tbsp of olive oil

- 1 tsp chili flakes

- sea salt and pepper Instructions First off, cook the black beluga lentils according to the package instruction. Meanwhile, get ready the cherry tomatoes salad and guacamole. With a spoon, scoop the avocados flesh into a medium-sized mixing bowl. Add the cucumber, lime juice, garlic, green onions, cilantro and salt into the blender and blend them until creamy and smooth. When lentils are cooked, heat 1 tbsp of olive oil in a second saucepan over medium-high heat. Add the kidney beans and sauté until they get a bit more browned. Then reduce the heat to a lower level, add the lentils, chili peppers and chili flakes. Let them simmer, stirring occasionally, for 3 more minutes. Season carefully with sea salt and pepper and squeeze a bit of lemon juice/lime juice. Serve them together in your favorite bowl. Bon appetite! :) Notes STORAGE SUGGESTIONS: If you have leftover guacamole, cover the top with plastic wrap, pressing it against the surface to minimize oxidation. Guacamole is best fresh but will keep in the refrigerator for up to two days. Wordpress Recipe Plugin by EasyRecipe 3.3.2998



Did you make this recipe? Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram with the hashtag #cookitfit!

Be healthy and happy!

With love, Cris