Lentil Salad with Spinach, Asparagus, Tomato and Avocado

Ingredients

• Lentils1 cup (200 g)
• Spinach1 cup (30 g)
• Asparagus1/2 cup (70 g)
• Avocado1/4 count (60 g)
• Tomato1 count (130 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Basil6 count (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Cut the woody ends of the asparagus and then boil in water with a little salt for 3-4 minutes.

3. 3

   Step 3

   Once cooked, remove and drain. If you wish, you can soak them in cold water to stop cooking.

4. 4

   Step 4

   In the meantime, cut the tomato into medium pieces. If you wish, you can use cherry tomatoes.

5. 5

   Step 5

   Peel and cut the avocado into wedges.

6. 6

   Step 6

   In a bowl, place the spinach as a base and add the lentils, tomatoes, avocado and asparagus.

7. 7

   Step 7

   Serve the salad and season with the olive oil, lemon juice, salt and pepper. Add the basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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