Lentil, beetroot, mint and green bean salad
Nutrition Info.(per serve)
3/4 cup canned lentils in spring water, rinsed, drained
100g vacuum-packed baby beetroots, sliced or 2/3 cup canned, drained baby beetroot
3/4 cup trimmed, sliced green beans or snow peas
1 cup rocket and baby spinach leaves
2 tablespoons chopped fresh mint leaves
1/3 avocado, diced
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1 tablespoon pumpkin seeds
Total fat 28g
Saturated fat 4g
Dietary fibre 19g
- In a large bowl place all ingredients, except pumpkin seeds, and toss until well combined.
- Scatter salad with pumpkin seeds and serve.
This recipe is from our Shop once for lunch all week feature – make your lunch fast and affordable, one smart shop buys you healthy, fuss-free meals for five days!
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Read more about this chef..