Rainbow Salad

Rainbow Salad

After a stodgy November weekend there is nothing quite like this Rainbow Salad to get you back on track. This serves two so I usually keep half in the fridge so lunch the next day is ready-made (not quite as fresh but most certainly edible!)

INGREDIENTS:

– 1/2 can of green lentils, drained and rinsed

– 1/2 can (340g) of sweetcorn, drained

– 10 plum tomatoes, cut in half

– 1 avocado, cubed

– Spinach

– Hummus

– Seeds and dressing of choice

DIRECTIONS:

1. Toss the chopped tomatoes, avocado, lentils and sweet corn with Olive oil and a pinch of salt

2. Serve on a bed of spinach with a dollop of hummus, seeds and a drizzle of balsamic vinegar!

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