Chipotle Avocado and Egg Salad

Ingredients

• 1-2 ripe avocados I buy avocados when they are hard and green and let them ripen on the counter. Once they are ripe, I put them in the refrigerator. They can be used up to a week or two later. They usually take about 4 days to ripen.
• 1-2 hard-boiled eggs
• 1/4 cup cooked black beluga lentils (purchase them in dry form). These are smaller lentils that look like caviar. They do not need to be soaked prior to cooking. In a small saucepan, add enough water to cover by 2 inches, add salt, and bring to a boil. Cover, reduce to a simmer and cook for 15-20 minutes until they are firm to the taste but not hard. Drain the excess water. These can be found at Mom’s Organic Market. See the photos below for brands. They are called either black beluga lentils or black lentils.
• 1/4 cup pumpkin seeds
• Small amount of dried cranberries
• Juice of 1 lime
• Mayonnaise
• Chipotle peppers in adobo sauce You will find these in a small can in the Mexican foods section. I freeze the unused peppers in a container in which I can separate each pepper. One can contains approximately 8 peppers. See the photos below for brands.

Instructions

1. Peel the avocado and egg into small chunks and combine in a medium size bowl.
2. Add the cooked lentils, pumpkin seeds, and cranberries.
3. Using a mini-chopper, mix 1-2 chipotle peppers with the juice of the lime and ½ cup mayonnaise until smooth. It will become a lovely orange color. You may replace some mayonnaise with plain greek yogurt. Taste to see if it has the right amount of spice for your preference. If it’s too mild, add another pepper. If it’s too spicy, add more mayonnaise.
4. Mix some chipotle mayonnaise in with the other ingredients until they are
5. all coated to your liking. Do not use all the mayonnaise — adjust as necessary and save the remaining mayonnaise to use in other dishes.
6. Experiment with other add-ins!

Ingredient	Possible Brand
Black Beluga Lentils
Chipotle Peppers in Adobo Sauce

Recipe Provided by Christian Reynolds