Chilled Mexican Pea or Lentil Salad
This gluten free chilled Mexican Pea or Lentil Salad is the perfect cold main dish or side for any summer picnic or BBQ. Vegan or add your favorite protein, it's delish either way!
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Ingredients
- 1 cup dry split peas or lentils rinsed (I used split peas)
- 2 cups water or stock
- 1 Tbs. olive oil
- 1/2 onion chopped
- 1 red orange or yellow pepper, chopped
- 5-8 stalks asparagus chopped
- 1/2 – 1 cup mushrooms sliced
- 1 cup salsa
- 2 Tbs. chopped green chilies
- 2 Tbs. lime juice
- 1/2 Tbs. chili powder
- 1/2 tsp. oregano dried
- 1/2 tsp. freshly grated lime peel or dried lemon rind
- 1 1/2 cups cherry or grape tomatoes halved or quartered
- 1 1/2 lbs. fresh shrimp raw, deveined and peeled, or alternative protein (jackfruit, extra firm tofu or chicken, cubed)
- 1 Tbs. olive oil
- 1-2 tsp. cumin
- 3 cups fresh baby spinach leaves
- corn tortilla chips gluten-free
- 1 lime cut into wedges for garnish
Instructions
- Rinse lentils and place in medium saucepan, covered with water. Bring to a boil, then immediately reduce heat to simmer. Cover and cook for 20 minutes, or until the lentils are still somewhat firm but not hard (or according to package directions). Drain and set aside.
- Meanwhile, chop vegetables. Heat oil in a large skillet to medium-high heat; sauté the onion until translucent, then add the peppers and asparagus. Continue stirring and cooking while adding mushrooms, salsa, chilies, lime juice and peel, and spices. Just before removing from heat, stir in the tomatoes and the cooked, drained lentils. Transfer the mixture to a large bowl and set aside.
- Return the skillet to medium-high heat and add oil. When hot, add shrimp (or other protein) and sprinkle with 1 teaspoon cumin. Flip when the shrimp is pink on the bottom; sprinkle other side with 1 teaspoon cumin. Remove from heat when fully cooked (with shrimp, it is important not to overcook – depending on the size, they only need a few minutes to fully cook).
- Add cooked shrimp to lentil mixture, cover bowl and refrigerate for at least 1 hour to chill. (Serve immediately if you prefer to serve warm).
- When ready to serve, spread each plate with a bed of fresh spinach leaves. Top with lentil-shrimp salad and sprinkle with additional lime juice or garnish with lime. Place chips on the side of the plate as an accompaniment, if you like.
Notes
Serve without protein for a vegan dish or add your favorite protein: shrimp; chicken; jackfruit; tofu ... you get the idea! Also feel free to change, or eliminate some of the veggies listed. It's YOUR salad -- make it your way!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.