Avocado, raspberry and lentil salad

Avocados and raspberries contain vitamin E, which helps to boost the immune system and is important for general health.

Recipe «Avocado, raspberry and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup dried French-style lentils, rinsed, 2 tbsp pepitas, 2 tbsp natural almonds, roughly chopped, 125g fresh raspberries, 2 tbsp extra virgin olive oil , 1 tbsp white balsamic vinegar, 60g baby spinach, torn, 2 tbsp fresh chives, chopped , 1 cup fresh flat-leaf parsley leaves, 1 avocado, sliced.

Ingredients:

• 3/4 cup dried French-style lentils, rinsed 
• 2 tbsp pepitas 
• 2 tbsp natural almonds, roughly chopped 
• 125g fresh raspberries 
• 2 tbsp extra virgin olive oil 
• 1 tbsp white balsamic vinegar 
• 60g baby spinach, torn 
• 2 tbsp fresh chives, chopped 
• 1 cup fresh flat-leaf parsley leaves 
• 1 avocado, sliced 

Instructions

1. Place lentils and 3 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender and liquid is almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a large bowl.
2. Meanwhile, preheat oven to 200C/180C fan-forced. Place pepitas and almonds on a baking paper-lined baking tray. Bake for 5 minutes or until golden and toasted.
3. Roughly crush 4 raspberries in a small bowl. Add oil and vinegar. Season with salt and pepper. Stir to combine.
4. Toss lentils, baby spinach, chives, parsley, remaining raspberries and almond mixture together in a bowl. Top with avocado and drizzle with dressing. Serve.