Lentil-mackerel salad with avocado and egg

Name: lentil-mackerel salad with avocado and egg
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 medium sized egg; 1 ready to eat avocado; zucchini; 1 bunch onion; 1,5 el (olive oil; lemon; 1 tl dijon mustard; 400 g lentils in pot; 100 g fresh spinach; 150 g fresh smoked mackerel fillet

Mackerel is delicious with lentils! In this salad with zucchini, avocado, spinach, mustard and egg.

Ingredients

Directions

Boil the eggs for 7 minutes. Scare under cold running water, peel them and halve.
Meanwhile, cut the avocado in half. Remove the kernel, scoop out the flesh with a spoon and cut into slices in width.
Cut the zucchini into slices of ½ cm. Cut the spring onion into thin rings.
Heat the oil in a frying pan and fry the zucchini in 5 min. Golden brown. Squeeze out the lemon.
Mix an ½ tbsp lemon juice with the mustard and the rest of the oil and season the dressing with pepper.
Rinse the lentils and drain. Put the spinach in a large bowl.
Divide the lentils, zucchini slices, avocado, spring onions and eggs. Divide the mackerel into pieces and sprinkle with the dressing.