Check out our easy lentil salad with avocado. This simple salad recipe is packed with crunchy cucumber, crumbly feta and fresh basil
Ingreadient
- 250g pouch ready-cooked puy lentils
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- ½ tsp Dijon mustard
- ½ red onion, finely chopped
- 2 sticks celery, diced
- ¼ cucumber, diced
- ½ avocado, diced
- 100g feta, crumbled
- a handful basil, shredded
- 1 tbsp sunflower seeds
Direction
- Heat the lentils following pack instructions then tip into a bowl and cool a little. Whisk the vinegar, oil and mustard together, then season. Add to the lentils and toss. Add the onion, celery, cucumber, avocado, feta and basil, and gently toss. Sprinkle with the sunflower seeds and serve.
