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Avocado-lentil salad
This salad is a genuine anti-oxidant bomb. Lentil, avocado and cheese – all of these ingredients contain selenium, the utilization of which is greatly enhanced by the camelina oil in the dressing, rich in vitamin E. Besides being very healthy, it is truly delicious.
Production
01
Strain the pre-cooked lentils.
02
Slice the onions into thin rings, cut the tomatoes in half and cut the avocado and the feta cheese into cubes. Add the vegetables to the lentils.
03
For the dressing, put the vinegar with a pinch of salt in a small jar with a closeable lid. Allow some time for the salt crystals to melt. Add the mustard, the oils and the pepper. Close the lid of the jar and shake it thoroughly, to make your dressing creamy.
04
Finally, pour the dressing on the salad and toss it all together.
Tip:
If the lentils are not pre-cooked, soak them in water for 3-4 hours and then cook them soft in salted water, with some bay leaves in it.
Ingredients
1
Tbsp
1
tsp
Hazelnut mustard
2
Tbsp
2
Tbsp
250
g
pre-cooked lentils
70
g
avocado
30
g
purple onion
70
g
feta cheese
70
g
cherry tomatoes
1
pinch
1
pinch