Lentil Salad

Name: Lentil Salad
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 cup cooked lentils (about 200 grams); 1/2 cucumber; Lettuce, to taste; 1 large tomato or two small tomatoes; 1/2 onion; 1 carrot, shredded; Cilantro, to taste; Juice of 1 large lime; 1 avocado; 1 can corn (about 15 ounces/425 grams); Your favorite protein (cheese, tuna, cooked chicken breast, or bacon)

Estefany Camarillo @Any_Pix

A great recipe for eating healthy on those hot days ☀

Estefany Camarillo @Any_Pix

A great recipe for eating healthy on those hot days ☀

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Ingredients

30 min

Serves 4 servings

1 cupcooked lentils (about 200 grams)
1/2cucumber
Lettuce, to taste
1large tomato or two small tomatoes
1/2onion
1carrot, shredded
Cilantro, to taste
Juice of 1 large lime
1avocado
1 cancorn (about 15 ounces/425 grams)
Your favorite protein (cheese, tuna, cooked chicken breast, or bacon)

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Steps

30 min

1

Cook the lentils in water. Once done, rinse with a little water and let cool. Dice the vegetables and shred the carrot.
2

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.
3

Add the cooled lentils, tomato, drained corn, and avocado to the bowl. Season with a little olive oil, salt, pepper, and garlic to taste.
4

Serve on tostadas if you like. I used corn tortillas toasted on a skillet.
5

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