Name: Avocado, raspberry and lentil salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 187.50 ml dried French-style lentils, rinsed; 40.00 ml pepitas; 40.00 ml natural almonds, roughly chopped; 125g fresh raspberries; 36.40 gm extra virgin olive oil; 20.00 ml white balsamic vinegar; 60g baby spinach, torn; 40.00 ml fresh chives, chopped; 250.00 ml fresh flat-leaf parsley leaves; 1 avocado, sliced

Avocado, raspberry and lentil salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Avocado and raspberry duo: Packed with immune-boosting vitamin E for vibrant health.

Ingredients:

187.50 ml dried French-style lentils, rinsed
40.00 ml pepitas
40.00 ml natural almonds, roughly chopped
125g fresh raspberries
36.40 gm extra virgin olive oil
20.00 ml white balsamic vinegar
60g baby spinach, torn
40.00 ml fresh chives, chopped
250.00 ml fresh flat-leaf parsley leaves
1 avocado, sliced

Instructions:

In a saucepan over high heat, combine lentils and 3 cups of cold water. Bring to a boil, then simmer on low for 20 minutes until tender and liquid is almost absorbed. Drain, rinse under cold water, and transfer to a large bowl.
Preheat the oven to 200C/180C fan-forced. Spread pepitas and almonds on a baking paper-lined tray and bake until golden and toasted, about 5 minutes.
Crush 4 raspberries in a small bowl until roughly smashed. Mix in oil and vinegar, then add a pinch of salt and pepper for seasoning. Stir well to combine all ingredients.
Combine lentils, baby spinach, chives, parsley, remaining raspberries, and almond mixture in a bowl. Top with avocado, drizzle with dressing, and enjoy!

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