Lentil, Mushroom and Avocado Salad

Ingredients

• Lentils1/2 cup (100 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Lettuce1 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   While you heat oil in a pan over medium heat, chop the garlic and slice the mushrooms.

3. 3

   Step 3

   Once heated, stir-fry for 4-5 minutes. Add salt and pepper and set aside.

4. 4

   Step 4

   At the same time, wash the vegetables.

5. 5

   Step 5

   Cut the tomato, avocado and lettuce into pieces.

6. 6

   Step 6

   Serve the lentils, mushrooms, avocado, lettuce and tomato on a plate.

7. 7

   Step 7

   Season with lemon juice and salt and pepper to taste.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil, Mushroom and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.