Lentil, Avocado, Tofu spring salad

This versatile salad is a go to! Great for a quick dinner or a shared plate to take to a BBQ.

• 2 cups lentils

• 1 avocado

• Half a cucumber

• 1 large tomato

• Bunch of asparagus

• Half a packet of goats feta

• Half a packet of tofu

Method:

Wrap some paper towels around your tofu to soak up most of the water. While this is taking place, cook the lentils in a pot with water until soft. Cut all the veges up into desired sizes. Pan fry, bake or air fry (I pan fry), your tofu in a oyster and tamari soy sauce mix for flavour). Once cooked, add all ingredients in a bowl and mix together. I mixed a table spoon of rice wine vinegar and House of Dumplings garlic chilli oil through it.

Some alternatives/additions you could add:

• Olives

• Herbs

• Balsamic vinegar

• Chicken

• Capsicum, chickpeas, spring onion, salad dressing of choice

• Nuts or seeds

I like this because its fresh, light and filling!