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Kale, Avocado, Lentil & Sesame Seed Salad

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Servings: 1
Course: Lunch/Dinners
Ingredients Method

Ingredients
  

  • Handful of Kale leaves
  • Handful of Baby Spinach
  • ½ Avocado
  • Cup of Puy Cooked lentils
  • Teaspoon of dairy free/gulten free green pesto
  • Dessert spoon of Sesame Seeds (toasted)
  • Salt & Pepper
  • Lemon juice & olive oil dressing

Method
 

  1. Warm the already cooked puy lentils in the teaspoon of pesto in a pan on a medium heat
  2. While lentils are warming, toast sesame seeds in a dry frying pan for a few minutes until golden brown- avoid burning or overcooking, make sure you keep your eye on them!
  3. Add leaves into a bowl, slice avocado into cube sized chunks
  4. Then add the lentils and sesame seeds
  5. Add simple lemon juice and olive oil dressing Best eaten and served on day of making, but assembled in less than 10 minutes.