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Nourishing Potato and Avocado Salad with Lentils

Nourishing Potato and Avocado Salad with Lentils

Nourishing Potato and Avocado Salad with Lentils

Ingredients

4 oz Spring Mix

24 oz Baby potatoes, sliced

1 Hass avocado

1/2 Lemon

1 Green onion

1 Cup cooked lentils

1/2 Teaspoon salt  + 1/4 teaspoon pepper

2 Teaspoons extra virgin olive oil

Add a creamy dressing like Cucumber Ranch or Creamy Greek style dressing (there are some great dairy-free options these days too!)

Of course, I like to top it with feta cheese!

*Check out this vegan feta recipe

Method

Preheat oven to 425 degrees F.  Line a baking sheet with foil.  Bring water to boil for lentils. Squeeze lemon juice. 

Toss sliced potatoes in oil, salt and pepper.  Arrange potatoes on baking sheet; roast approx. 25 minutes or until tender.

Add lentils to boiling water and cook for 5 minutes. Remove lentils from heat; cover and let stand 5 minutes, then drain and rinse with cool water.

Slice green onions. Place lentils, green onions, sun-dried tomatoes, lemon juice, feta, and Spring Mix in large bowl. Peel, pit, and slice avocado.

Stir potato mixture into bowl. Top salad with avocado and drizzle with dressing; serve.


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