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🍽️ Fresh Lentil and Vegetable Salad with Avocado

360 kcal · 30 min · 4 servings

Ingredients

• 150 g lentils
• 4 spring onions
• 150 g snow peas
• 4 spring onions
• 1 bunch radishes
• 3 tbsp balsamic vinegar
• salt (freshly ground pepper)
• 6 tbsp olive oil
• 1 avocado
• 1 tbsp lemon juice
• 50 g sprouts

Instructions

1. 1. Put the lentils into a pot of boiling water.
2. 2. Cook the lentils over low heat for about 8 to 10 minutes.
3. 3. Pour the lentils into a colander and rinse them with cold water to cool them down.
4. 4. Wash the spring onions and trim off a bit of the dark green end.
5. 5. Wash the snow peas and cut them diagonally in half.
6. 6. Add the spring onions and snow peas to boiling salted water and cook for 2 minutes.
7. 7. Pour the vegetables into a colander and rinse them immediately with cold water.
8. 8. Let the vegetables drain well.
9. 9. Wash the radishes and slice them thinly.
10. 10. Whisk vinegar, salt, pepper, and olive oil in a bowl to make the dressing.
11. 11. Season the dressing to taste.
12. 12. Mix the cooled lentils, radish slices, and snow peas with the dressing.
13. 13. Let the salad marinate for 20 minutes.
14. 14. Cut the avocado in half and remove the pit.
15. 15. Carefully scoop the flesh out of the skin with a spoon.
16. 16. Slice the avocado flesh.
17. 17. Drizzle the avocado slices with lemon juice immediately to prevent them from browning.
18. 18. Pour hot water over the sprouts.
19. 19. Let the sprouts drain in a colander.
20. 20. Season the marinated salad once more with salt and pepper.
21. 21. Plate the salad.
22. 22. Garnish the salad with the spring onions, avocado slices, and sprouts.

Nutrition per serving

• kcal: 360
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 27 g