Lentil salad
Lentil salad with avocado, tuna, feta cheese and pepper-stuffed olives. Quick and very filling.
- Prep
- 10 min
- Cook
- —
- Servings
- 2
Start cookingStep by step, with timers
Posted on Instagram on 23 November 2020 · See the post
Method
- Drain and rinse the lentils.
- Dice the avocado and feta.
- Mix the lentils with the avocado, drained tuna, feta and olives.
- Dress with oil and salt.
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 250 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 445 kcal | 178 kcal | 22 % | |
| Fat | 27 g | 11 g | 39 % | |
| of which saturates | 6.7 g | 2.7 g | 34 % | |
| Carbohydrate | 27 g | 11 g | 10 % | |
| of which sugars | 2.4 g | 1 g | 3 % | |
| Fibre | 13 g | 5.2 g | — | |
| Protein | 25 g | 10 g | 50 % | |
| Salt | 2.2 g | 0.9 g | 37 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Cooked lentils: 100 g per serving
- Feta cheese: 20 g per serving
- Pepper-stuffed olives: 15 g per serving
- Extra virgin olive oil: 5 g per serving
- Salt: 1 g per serving
Photos
