Lentil and spinach salad
Ingredients (serves 4):
400 g of cooked lentils, ½ red onion, 250 g of cherry tomatoes, 100 g of fresh spinach, 1 avocado, 5 tablespoons of olive oil, 2 tablespoons of Umeboshi vinegar, ½ teaspoon of cumin, ½ teaspoon of salt and ½ teaspoon of pepper.
First rinse and drain the lentils in a colander.
Chop the onion and put it in the salad bowl. Add Umeboshi vinegar, oil, salt, cumin and mix well.
Add the tomatoes, lentils, spinach and avocado in pieces. Mix well and serve.