Name: Balsamic Arugula Salad with Lentils, Tomato, Cucumber, Avocado & Feta
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (142 g) pkg baby arugula; ¾ cup balsamic vinaigrette; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 3 (255 g) cans lentils; 1 ½ medium red onions

Balsamic Arugula Salad with Lentils, Tomato, Cucumber, Avocado & FetaBalsamic Arugula Salad with Lentils, Tomato, Cucumber, Avocado & Feta — a 25-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 avocados

3 (142 g) pkg baby arugula

¾ cup balsamic vinaigrette

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

3 (255 g) cans lentils

1 ½ medium red onions

Instructions

Peel, halve, and small dice onions. Place in a large bowl.

Drain and rinse lentils. Add to the bowl with the onions.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Halve tomatoes lengthwise and add to the bowl.

Trim and small dice cucumbers. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl.

Add feta and vinaigrette to the bowl, then stir to combine the salad.

To serve, divide arugula between plates or bowls; top with the lentil salad. Enjoy!

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