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The base of the salad includes chopped lettuce, green cabbage, diced red pepper, cucumber, tomato, and half a cup of fresh corn. For toppings and garnishes, prepare cashew cream — blend half a cup of soaked cashews with hot water and lemon juice until smooth — and a quick guacamole made from ripe avocados, garlic, red onion, lemon juice, cumin, and salt.
Layer the lentil mixture on a plate, top with crispy tortillas, olives, spicy sauce, cashew cream, and guacamole, then garnish with chili slices and fresh cilantro for a colorful presentation. This dish is both filling and rich in plant-based proteins, perfect for hot days when comfort food calls for lightness and freshness.