Avocado Lentil Salad with Pink Grapefruit

Ingredients

• 250 g red lentils
• 2 tbsp white balsamic vinegar
• 1 tsp maple syrup
• 0.5 tsp smoked paprika powder
• Salt
• Pepper
• 4 tbsp olive oil
• 3 spring onions
• 10 g mint (half bunch)
• 160 g arugula (two bundles)
• 1 pink grapefruit
• 1 Avocado

Instructions

1. 1.

   Cook lentils in double the amount of boiling water for 30 minutes until tender. Drain, let rest and cool for about 10 minutes.

2. 2.

   Meanwhile whisk vinegar, syrup, paprika, salt, and pepper. Gradually stir in oil.

3. 3.

   Trim spring onions, wash and slice into rings. Wash mint, pat dry, and pluck leaves. Wash arugula, spin dry, and remove thick stems. Fillet grapefruit: cut off the peel with a knife, then separate the segments by cutting between membranes. Halve avocado, remove pit, scoop flesh with a spoon and cube.

4. 4.

   Gently toss salad ingredients with dressing in a bowl and let sit for 5 minutes. Plate and serve.