Lentil salad with Avocado
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 175 g beluga lentils
- 1 avocado
- 300 g spinach, fresh
- 1 pepper
- 1 sprig of rosemary
- 1 lemon , juice and zest
- 4 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- 1 Tbsp maple syrup
- Salt pepper
Instructions
- Rinse the lentils in a colander. Place them in a saucepan with 350ml lightly salted water, bring to a boil and then cook over medium heat for about 15-20 minutes. Then pour the lentils through a sieve and let them drain.
- Meanwhile, wash the spinach and peppers.
- Cut the peppers into small cubes.
- Remove the needles from the rosemary and chop finely.
- Wash the lemon in hot water, grate the zest and squeeze out the juice.
- Mix 2 tbsp oil with lemon juice and zest, apple cider vinegar, maple syrup, rosemary needles, salt & pepper.
- Add the diced peppers and lentils
- Peel the avocado, dice into small pieces and add to the lentils.
- Heat the remaining oil in a pan and sauté the spinach briefly and add to the salad.
- Mix everything together, taste and serve.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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