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Whipped ricotta and avocado salad

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Whipped ricotta and avocado salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 400 g can canned lentils
2 T olive oil
300 g Brussels sprouts, halved
sea salt and freshly ground black pepper, to taste
1 t dried mixed herbs
2 t balsamic vinegar
150 g ricotta
2 avocados, peeled and stoned
baby butter lettuce, for serving

Method

Drain the lentils and rinse. Heat 1 T olive oil in a pan over a medium heat. Add the Brussels sprouts in a single layer and sear until browned. Remove from the pan and season, then mix with the herbs and vinegar.

Place the ricotta and avocado in a food processor and process until smooth. Pour in the remaining olive oil and mix until creamy.

Spread the whipped avocado onto a large platter, then top with the lettuce and lentils.

Browse more avocado recipes here.