Lentil, beetroot, mint and green bean salad
Reviewed by our expert panelServes: 1
Time to make: 5 mins
Total cost: $6.75 / $6.75 per serve
(at time of publication)
Ingredients
- ¾ cup canned lentils in spring water, rinsed, drained
- 100g vacuum-packed baby beetroots, sliced or ⅔ cup canned, drained baby beetroot
- ¾ cup trimmed, sliced green beans or snow peas
- 1 cup rocket and baby spinach leaves
- 2 tablespoons chopped fresh mint leaves
- ⅓ avocado, diced
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- black pepper
- 1 tablespoon pumpkin seeds
Instructions
1 In a large bowl place all ingredients, except pumpkin seeds, and toss until well combined.
2 Scatter salad with pumpkin seeds and serve.
HFG tip
This recipe is from our Shop once for lunch all week feature – make your lunch fast and affordable, one smart shop buys you healthy, fuss-free meals for five days!
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 452cal
-
Kilojoules 1890kJ
-
Protein 15g
-
Total fat 28g
-
–Saturated fat 4g
-
Carbohydrates 30g
-
–Sugars 17g
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Dietary fibre 19g
-
Sodium 190mg
-
Calcium 160mg
-
Iron 7.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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