You Guys, I get so tired of meat. I still have a hard time eating it even after transplant. But I need my protein and I need my fiber, so I came up with this gem of a recipe. It is light and delicious! Literally one of my favorite all time vegetarian summer meals/snacks.
FYI, if you’re watching your Potassium, this recipe is HI in Potassium, so be mindful.
If you’re on a low carb, high fat diet, this is a really good, healthy, fulfilling option for a breakfast, snack or side dish.
This salad takes minutes to put together and only costs a few dollars to make. I’ve divided this salad into 3 servings, which seems to be the perfect serving size for me.
1 can organic low sodium black lentils ($2 can at Sprouts)
3 oz. fresh mozzarella (I use Bel Gioioso from Sams at $7 for 16 oz, so $1.31 for 3 oz)
2 Roma tomatoes ($ .79 for a 6 pack at Aldi, so $ .26)
1 large avocado (6 pack at Sams is $6, so $1 per avocado)
1 tsp. olive oil (pennies on the dollar, depending where you buy – let’s be generous and say $ .15)
fresh basil (from my garden)
pepper to taste
We’re looking at less than $1.50 per serving – you’re not going to get that in the fast food lane! #eatright and #mealprep – these are the keys to success!! Preach it!
NOTE: When I separate my servings, I cover with press and seal and press down on top of salad so no air gets in to brown my avocados. Nobody likes no brown avocados!
Nutrition Info per serving (3 servings)
Chol 27 g
Sodium 261 mg
Potassium 433.3 mg
Carbs 30 g
Fiber 14.5 g (this means 15.5 g net carbs)
Sugars 3.5 g
Protein 17.7 g