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Lentil Avocado Plant-Based Vegan Salad

Lentil Avocado Spinach Salad

2 servings, 20 minutes

Plant-Based, Vegan


  1. 1 cup Green lentils (Arrowhead Mills Organic Green Lentils)

  2. ½ Sliced Avocado

  3. 1 Sliced Organic Cucumber

  4. 1 ½ cup Organic Spinach

  5. 1 Slice of Organic Lemon

  6. A small handful of Organic Parsley

  7. 1 tbs of Organic Extra virgin olive oil (Kirkland Signature Organic Extra Virgin Olive Oil)

How to Make

  1. Pre-cook the lentils – Follow the direction on the bag.

  2. Once the lentils are cooked, strain them, and put them in the refrigerator for a bit to cool off

  3. Slice the avocado and cucumber into bite-sized pieces

  4. Rinse off the Spinach (even if it says tripled washed, I still give it a rinse) and cut into small pieces

  5. Add the chilled lentils into a medium-sized bowl. Add the avocado, cucumber, spinach, and oil. Squeeze the lemon into the bowl

  6. Mix all ingredients well. Garnish with parsley.

  7. Enjoy 🙂

Eat well, Feel good. Be Happy.


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