Lentil Spinach Salad with Avocado
If you have about 15 minutes to spend in the kitchen, Lentil Spinach Salad with Avocado might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains roughly 22g of protein, 21g of fat, and a total of 480 calories. This recipe serves 5. For $1.29 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 510 people have tried and liked this recipe. A mixture of sea salt, dried green lentils, red onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather inexpensive main course. It is brought to you by My Whole Food Life. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is excellent. If you like this recipe, you might also like recipes such as Avocado Lentil Salad, Avocado Lentil Cranberry Salad, and Lentil Spinach Salad.
Servings: 5
Preparation duration: 15 minutes
Ingredients:
3-4 avocados
2 cups uncooked green lentils
Juice from 1 lime
1/2 cup chopped red onion
Sea salt to taste
1-2 cups loosely packed spinach
2 T sunflower seeds
4 cups water
Equipment:
sauce pan
bowl
Cooking instruction summary:
In a saucepan, add the water and the lentils. Bring to a boil, then turn down and simmer until all the water is absorbed. You may need to add a little more water if the lentils are not quite done. Once the lentils are cooled, add them to a serving bowl with the rest of the ingredients. Serve immediately or refrigerate for later. This should last 4 days in the fridge.
Step by step:
1. In a saucepan, add the water and the lentils. Bring to a boil, then turn down and simmer until all the water is absorbed. You may need to add a little more water if the lentils are not quite done. Once the lentils are cooled, add them to a serving bowl with the rest of the ingredients.
2. Serve immediately or refrigerate for later. This should last 4 days in the fridge.
Nutrition Information:
covered percent of daily need
