Lentil & Sweet Potato Salad with Avocado

Salads are great to prepare in the evening. If I’m preparing a dish with vegetables anyway, I simply cut the ingredients for my salad. Yesterday there was some sweet potato left over and I still had Beluga lentils in the fridge. I simply put both ingredients together with more salad ingredients in a lunch box and made a quick avocado cream as dressing.

Salad with Lentils, Sweet Potato and Avocado Cream

Prep Time: 10 Minutes
Total time: 10 Minutes
Servings: 1


  • 3 radishes
  • 100 g cucumber
  • 70 g red pepper
  • 3 mushrooms
  • 100 g beluga lentils cooked
  • 100 g sweet potato cooked
Avocado Cream
  • 1 ripe avocado
  • 1 pinch of dried garlic or 1 crushed clove
  • 2 tsp lemon juice
  • salt and pepper


1. Dice the vegetables and sweet potato.
2. Mash the avocado and the other ingredients with a fork until you have a cream and season with salt & pepper.
3. Place the avocado cream in the middle of the lunch box and spread all other ingredients around it.
4. Keep in the fridge overnight and then mix all the ingredients with the avocado cream for eating.

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