Avocado, Raspberry and Lentil Salad
Place lentils and 3 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender and liquid is almost absorbed. Drain. Rinse under…
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 3/4 cup dried French-style lentils, rinsed
- 2 tbsps. pepitas
- 2 tbsps. natural almonds, roughly chopped
- 125g fresh raspberries
- 2 bsps. extra virgin olive oil
- 1 tbsp. white balsamic vinegar
- 60g baby spinach, torn
- 2 tbsps. fresh chives, chopped
- 1 cup fresh flat-leaf parsley leaves
- 1 avocado, sliced
Method
- Place lentils and 3 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender and liquid is almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a large bowl.
- Meanwhile, preheat oven to 200C/180C fan-forced. Place pepitas and almonds on a baking paper-lined baking tray. Bake for 5 minutes or until golden and toasted.
- Roughly crush 4 raspberries in a small bowl. Add oil and vinegar. Season with salt and pepper. Stir to combine.# Toss lentils, baby spinach, chives, parsley, remaining raspberries and almond mixture together in a bowl. Top with avocado and drizzle with dressing. Serve.
