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🥗 Fresh salad with lentils, avocado and pink grapefruit

385 kcal · 30 min · 4 servings

Ingredients

• 250 g brown lentils
• 2 tbsp white balsamic vinegar
• 1 tsp maple syrup
• 0.5 tsp smoked paprika powder
• salt
• pepper
• 4 tbsp olive oil
• 3 spring onions
• 10 g mint (0.5 bunch)
• 160 g arugula (2 bunches)
• 1 pink grapefruit
• 1 avocado

Instructions

1. 1. Put the lentils into a pot.
2. 2. Pour boiling water over the lentils in a 1:2 ratio.
3. 3. Cook the lentils for 30 minutes until they are tender.
4. 4. Remove the pot from the heat.
5. 5. Drain the cooking water.
6. 6. Let the lentils drip dry and cool for about 10 minutes.
7. 7. Put vinegar, syrup, paprika powder, salt and pepper into a small bowl.
8. 8. Stir the spices well.
9. 9. Add the oil.
10. 10. Whisk everything until the sauce is creamy and homogeneous.
11. 11. Wash the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Set the onion rings aside.
14. 14. Wash the mint.
15. 15. Shake the mint dry.
16. 16. Pluck the mint leaves off.
17. 17. Wash the arugula.
18. 18. Spin the arugula dry.
19. 19. Remove thick stems from the arugula.
20. 20. Cut off the skin and white pith from the grapefruit.
21. 21. Carefully cut out the fruit segments from the grapefruit.
22. 22. Cut the avocado in half.
23. 23. Remove the pit of the avocado.
24. 24. Scoop out the flesh of the avocado with a spoon.
25. 25. Dice the avocado flesh.
26. 26. Put all prepared ingredients into a large bowl.
27. 27. Add the dressing sauce.
28. 28. Gently fold the salad ingredients together to avoid crushing them.
29. 29. Let the salad marinate for 5 minutes.
30. 30. Divide the salad onto plates.
31. 31. Serve the salad.

Nutrition per serving

• kcal: 385
• Protein: 17 g · Fett/Fat: 18 g · Carbs: 37 g