Cook the lentils in water. Once done, rinse with a little water and let cool. Dice the vegetables and shred the carrot.

In a bowl, add the onion, cucumber, carrot, lettuce, your protein (I used chicken breast seasoned with herbs), cilantro, and lime juice. Mix and let sit for a few minutes while you drain the canned corn.

Add the cooled lentils, tomato, drained corn, and avocado to the bowl. Season with a little olive oil, salt, pepper, and garlic to taste.

Serve on tostadas if you like. I used corn tortillas toasted on a skillet.

Garnish with avocado slices and a little panela cheese. Enjoy.