Lentil salad with avocado and extra virgin olive oil
A summer lentil salad with avocado and extra virgin olive oil, rich in “good” fats and fibbers. We prefer to combine lentils with vegetables high in vitamin c (red pepper, spinach) for better iron absorption.
Ingredients:
-150gr boiled lentils in water with laurel and turmeric
– 30gr avocado
– 1tsp raisins
– 1 red bell pepper
– green leafy vegetables
– 1 tbs Ol-eve Extra Virgin Olive Oil
– 2 tbs Balsamic vinegar
Nutritional analysis:
Calories: 395
Protein: 15,9gr
Carbohydrates: 30gr
Fat: 16gr
Fiber: 13,5gr