8 minutes
Prep time
446 cal.
Per serving
Ingredients
Utensil
Knife
recipe
Step 1
Rinse & drain the canned lentils. If using dry lentils, cook according to the package instructions.
Step 2
Cut the avocado in half. Remove the pit & the peel. Chop the avocado into chunks. Wash & chop the cucumber.
Step 3
Pour the lentils into a serving bowl. Add the vinegar, avocado, cucumber, arugula, crumbled goat cheese & chopped mint (optional). Top with a healthy drizzle of olive oil. Season with salt & pepper. Toss together & enjoy!
Nutrition facts
View nutritional information
| Energy | 446 cal. |
| Fat | 34 g |
| Carbohydrates | 12 g |
| Protein | 20 g |
| Fiber | 12 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Avocado & Lentil Salad" contains 446 Energy, 34 g of Fat, 12 g of Carbohydrates, 20 g of Protein, 12 g of Fiber.
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