I am a Mexican food junkie. After living in Europe for a little over three years, where coming by good Mexican food is like trying to spot a purple cow, it is nearly impossible if not for in your dreams. My love for all things “South of the Border” has turned into a border line obsession. I was back in Iowa visiting family for a little less than a week in February. In five days I believe I ate Mexican food, enchiladas to chili rellenos and guacamole, oh holy guacamole 4-5 times, it didn’t matter, breakfast, lunch or dinner.  Not the healthiest diet, but I was having withdrawals. So, how do I curb this addiction, without going  cold-turkey? Well, I recreate the flavors at home. Yes, of course I can make tacos, and my own healthy spinach enchiladas and guacamole, but today I wanted try something new and get creative in the kitchen. Just in time for picnics in the park or taking the cooler to the beach, this super flavorful salad takes me back, traveling across the globe to a one horse town south of the Rio Grande.

South of the Border Lentil Salad

2 c Green Lentils, prepared

½ c tomatoes, crushed

1 small Roasted Garlic Clove, minced

½ small Red Onion, minced

1 Lime, juiced & zest

1 tsp Red Wine Vinegar

1 tsp Ground Cumin

½ tsp Ground Chili Powder

1/2 tsp Mexican Ground Chili Powder

½ c Fresh Cilantro

DIRECTIONS

Prepare lentils according to package directions.

Meanwhile crush 2-3 Roma tomatoes in a food processor until pureed; add roasted garlic clove and pulse to combine. In a medium mixing bowl pour tomato mixture mixing in red onion, cumin, chili powder, salt and pepper, lime juice & vinegar. Add cooked lentils. Toss in cilantro giving it a light stir. Garnish with sliced avocado.