Lentil salad with avocado and Extra Virgin Olive Oil
We prefer to combine lentils with vegetables high in vitamin c (red pepper, spinach) for better iron absorption.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Serving bowl
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
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