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Avocado, beet, and lentil salad

Vegetarian Vegan Public
Course: Starter
Preparation time: 10 minutes
Energy: 448 kcal / serving

Instructions

  • 1.   Cook the lentils for 20 minutes.
  • 2.   Cut the avocados and beet into cubes.
  • 3.   Place them on top of the salad.
  • 4.   Whisk the oil and vinegar together and drizzle over the salad.
  • 5.   Sprinkle with yeast and pumpkin seeds.
  • 6.   Serve immediately.

Ingredients for servings

  • 360 g of dry lentil
  • 1 green salad
  • 3 avocados
  • 1 cooked beetroot
  • 1 tablespoon of brewer's yeast
  • 2 tablespoon of pumpkin seed
  • 3 tablespoon of walnut oil
  • 1 tablespoon of balsamic vinegar
  • 1 pinch of pepper
  • 1 pinch of salt

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    448 kcal
    22 %
  • Fat
    24,68 g
    35 %
  • of which saturated
    4,46 g
    22 %
  • Carbohydrates
    35,41 g
    14 %
  • of which sugar
    4,47 g
    5 %
  • Protein
    18,38 g
    37 %
  • Fibers
    9,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference