Lentil sprouts salad with cherry tomatoes, peppers and avocado

Name: Lentil sprouts salad with cherry tomatoes, peppers and avocado
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Stem(s) Thyme; 1 (approx. 60 g) small onion; 6 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 6 TABLESPOONS Olive oil; 1/2 (approx. 80 g) small red and yellow peppers; 200 g red and yellow cherry tomatoes; 1 Roman salad heart; 200 g Lentil sprouts; 1 ripe avocado; 7-10 Tbsp Thyme

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Stem(s) Thyme
1 (approx. 60 g) small onion
6 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
6 TABLESPOONS Olive oil
1/2 (approx. 80 g) small red and yellow peppers
200 g red and yellow cherry tomatoes
1 Roman salad heart
200 g Lentil sprouts
1 ripe avocado
7-10 Tbsp Thyme

Directions

1
Wash the thyme, dab dry and pluck the leaves from the stalk. Peel onion and cut into fine cubes. Mix with vinegar, 4 tablespoons of water, salt, pepper, thyme and sugar. Fold in the oil.
2
Clean, wash and cut the peppers into strips. Wash, clean and halve cherry tomatoes. Loosen 8 nice lettuce leaves, wash and dab dry. Marinate tomatoes, peppers and sprouts with vinaigrette.
3
Halve the avocado, remove the core and peel the flesh. Cut into strips and fold into the salad. Arrange the salad in portions on 2 lettuce leaves each. Garnish with thyme. Baguette tastes good with it.