Red lentil salad with smoked salmon and avocado

Rinse the 200 g of red lentils under cold water, then drop them into a saucepan of unsalted boiling water (about 600 ml). Simmer 5 to 7 min, until tender but still whole.

Drain the lentils in the colander, run them quickly under cold water, then let them drain completely. Tip them into the mixing bowl and let them cool while you prep the rest.

Cut the half lemon and squeeze it into a small bowl or straight into the mixing bowl. Save all the juice for the avocado and the dressing.

Dice the tomato small and finely slice the half red onion. Add them to the lentils in the mixing bowl.

Cut the avocado in half, remove the pit, cube the flesh and drizzle it right away with half the lemon juice.

Cut the 150 g of smoked salmon into strips about 1 cm wide.

Once the lentils are warm or cold, add the olive oil, balsamic vinegar, the rest of the lemon juice, salt and pepper. Toss gently.

Add the avocado and smoked salmon on top of the lentils. Toss gently with a spoon, then divide between two plates.