Lentil & Beet Salad

A quick, healthy and fulfilling lunch: crunchy, creamy, colorful lentil & beet salad with a gingery pear-balsamic dressing

1 cup cooked lentils (I used dupuy lentils)
2 handful red oak leaf lettuce
1 small beetroot
1/2 small fennel
1 avocado
1/2 cup loosely packed flat leaf parsley
1/2 cup dried cranberries
2 tablespoons pumpkin seeds

For the dressing:
1/2 ripe pear
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar/ apple cider vinegar/ lime juice
1 tablespoon maple syrup
1 teaspoon salt
freshly ground black pepper to taste
1 knob of ginger, grated

View the full recipe at Can Caramelo →