Lentil Avocado Salad
Yield: Serves 4
Ingredients:
  • 2 1/2 cups cooked lentils (or 1 can (540 ml) lentils), drained
  • 2 cups cooked white kidney beans, drained
  • 1 ripe avocado, chopped
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 1 tablespoon sunflower seeds
  • 1/4 teaspoon dried oregano leaves
  • salt & pepper to taste
Instructions:

Place the lentils, white kidney beans, sun-dried tomatoes, avocado, and sunflower seeds in a large bowl.

To prepare the dressing, in a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper until well combined. Pour the dressing over the salad and toss gently. Serve!

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