INGREDIENTS
- 2 teaspoons fresh oregano
- 1/2 teaspoon of Himalayan salt.
- 5 tablespoons of extra virgin oil
- 1 tablespoon of fresh lemon juice
- 2 cups of cooked lentils
- 1-2 ripe avocados cut in four pieces each
- 1/3 cup crushed roasted walnuts
INSTRUCTIONS
Mix the oregano, the salt, the olive oil and the lemon juice. Mix the lentils with two spoons of the previous mixture. Add the ingredients in a bowl and before you serve, place the avocado on top. Add some more olive oil and sprinkle with the walnuts.
