Salad with beluga lentils, avocado and mango
Aromatic vegan salad with beluga lentils, avocado and mango. Healthy, high fiber and perfect for vegan snack, picnic or as a healthy office meal.
Servings 4 Servings
Calories 307kcal
Ingredients
- 350 g Beluga lentils cooked - equivalent to about 1 cup uncooked
- 1 Piece Ripe mango peeled and cut into pieces
- 2 Piece Avocados ripe, peeled and diced
- Juice of one orange
- 30 ml Balsamic vinegar or another light vinegar of your choice
- 15 ml Olive oil
- Salt to taste
- Pepper to taste
AS TOPPING:
- Mango slices
Instructions
- Cook beluga lentils according to package directions.350 g Beluga lentils
- Allow to cool and transfer to a salad bowl.
- Add mango, avocado, balsamic vinegar, orange juice, olive oil, salt and pepper and stir until well combined.1 Piece Ripe mango, 2 Piece Avocados, Juice of one orange, 30 ml Balsamic vinegar, 15 ml Olive oil, Salt to taste, Pepper to taste
- Season to taste and add seasoning if necessary.
- Portion onto plates, garnish with fresh mango slices and enjoy!Mango slices
- Store remaining lettuce in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1Portion | Calories: 307kcal | Carbohydrates: 45g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 11mg | Fiber: 18g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 7mg
