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Lentil, Avocado & Hazelnut Salad

Lentil, Avocado & Hazelnut Salad

Saturday, 28th February 2015

  • 2 cups cooked lentils
  • 1 ripe Avocado,
  • ¼ cup toasted hazelnuts
  • ¼ cup cooked chickpeas
  • 1 handful of spinach leaves for colour
  • 2 Tbsp extra virgin olive oil
  • 1 tablespoon lemon
  • 2 pinches of sea salt

Toss the cooked lentils, chickpeas and spinach with the olive oil and a pinch of salt.  Quarter the avocado, slice thinly and arrange on top of lentils. Add toasted hazelnuts, squeeze of lemon, drizzle of olive oil and enjoy! 


Written By


23 Mar 2015
reviewed by
Please Use Grams And Millilitres.
Hey there Planet Organic. For your English readers can you please use grams and millilitres for your measurements? Or at least have them next to the US 'Cup' measurements. It's frustrating having to keep looking up what the equivalent is for each ingredient.

Reply by Planet Organic Hi George,
Thank you for you comment, in the future, we will do our best to write the recipes using grams and millilitres.
Have a nice day!

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