Lentil, Egg, Tomato, Lettuce and Cucumber Salad with Avocado Dressing

Ingredients

• Lentils3/4 cup (150 g)
• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Cucumber1/2 cup (60 g)
• Yogurt1/4 cup (60 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Place the eggs in a pot filled with boiling water and boil for 8-10 minutes. Drain, stop cooking with cold water, peel and slice the eggs.

3. 3

   Step 3

   Shred the lettuce and dice or slice the tomato and cucumber.

4. 4

   Step 4

   In a bowl, mix the yogurt, mashed avocado and lemon juice. Salt and pepper to taste. Optional: Add a pinch of garlic powder.

5. 5

   Step 5

   Serve the remaining ingredients in a salad bowl or deep plate and add the avocado dressing. Mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil, Egg, Tomato, Lettuce and Cucumber Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.