Name: Lentil and rice salad with tuna
Total time: 20 min
Yield: 4
Cuisine: española
Ingredients: 500 grams of cooked lentils; 60 grams rice; 1 large tomato; 1 spring onion; 1 avocado; 2 eggs; 1 large can of tuna or 2 mediums; 50 grams of feta cheese (optional); Corn (optional); Olives; Olive oil; Salt

The salads are my favorite summer recipes . Many times, with the heat and muzzle, I don't feel like spending hours in the kitchen since it is even hotter there. So one solution is to prepare a quick dish of healthy, nutritious and, above all, very fresh legumes.

Today's salad mixes legumes with tuna, avocado and a little rice . It provides proteins, healthy fats, carbohydrates and very important elements for the functioning of our body such as iron.

In less than 20 minutes You will have this delicious salad ready to eat. Some ingredients that I have added are optional such as feta cheese or corn. However, I highly recommend adding them as they give an exquisite touch to the salad.

How to make a lentil, rice, avocado and tuna salad

The first step is to prepare the lentils. Remember that if you have them uncooked, you should let them soak the night before and let them cook before starting to prepare the salad. If you bought them in a jar at the supermarket, soak them in water and drain them.
We put water to boil in a saucepan and when it is boiling we add the rice. It takes between 10-15 minutes depending on the type of rice.
In another saucepan we put water to heat on the fire. This will be where we will cook the eggs. Once it is boiling, we add the eggs and leave them for about 10 minutes.
Peel the chives and cut them into small pieces. It is advisable to use the Brunoise cut. We wash the tomato well and make small pieces. We cut the avocado in half. The part that has remained with the bone we wrap it. Peel the other part and cut it into medium pieces.
In a salad container (salad bowl) we add the 500 grams of cooked lentils, the onion, the avocado and the cut tomato.
We open the can of tuna and remove the excess oil. With a fork we break it into pieces so that it is not so compact and we add it with the rest of the ingredients into the container.
We add a few olives, optionally we add a little corn and a little feta cheese.
After 10 minutes of cooking the eggs, we remove them from the heat and put them in cold water to stop the cooking. Being careful not to burn ourselves, we peel them and cut them into small pieces, putting them inside the container where we have the rest of the food.
At about the same time, the rice will have cooked. Strain the water and let the rice cool for a few minutes. We add the rice into the salad bowl.
We add a splash of olive oil and a little salt. We mix everything and we can now enjoy an incredible lentil and fresh tuna salad to eat during the hottest summer days. We can accompany this dish with an exquisite refreshing lemonade.