Lentil and red capsicum chopped salad

Take the best produce of summer produce and chop up a tasty salad of lentils and red capsicum.

Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Remove outer leaves and core from lettuce. Separate leaves. Wash and pat dry with a tea towel. Roughly chop. Place lettuce, lentils, capsicum, avocado and onion in a bowl. Add dressing. Toss to combine. Serve.

Source

2 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 baby cos lettuce

400g can lentils, drained, rinsed

1 small red capsicum, chopped

1 small avocado, chopped

1/4 red onion, thinly sliced

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