Vegan assorted salad

Cooking Instructions

1. Peel and slice potatoes and carrots.
   Wash the quinoa and red lentils, add two bowls of water, potatoes and carrots and cook for 10 minutes.
   Once cooked, strain out the excess water and leave the ingredients behind.

   

2. Add the avocado, olive oil, salt, ground black pepper

   

3. Use a mud press to puree the ingredients and taste whether the saltiness is appropriate.

   

4. Wash the lettuce, tear it into small pieces, add it to the ingredients and stir well.

   

5. Lettuce is torn into about 4 fingernails the size of a cap

   

6. For those who like seaweed, you can also add seaweed and white sesame seeds, which will taste more delicious.

   

7. It's great to eat it alone with bread!