- 2 cups of lentils rinsed and boiled with salt for 20-25 minutes
- 1/2 packet of alfalfa sprouts
- 20 cherry tomatoes, halved
- Juice of 4 lemons
- 1 avocado
- 1/2 red onion finely chopped
- 6 tbsp. olive oil
- 10 toasts
– Strain the lentils and allow them to cool.
– Mix all the ingredients and refrigerate for 15 minutes.
– Serve the mixture on the toasts and add a touch of TAJÍN® Low Sodium.