Fruity lentil sprout salad with banana and peppers

Ingredients for 1 servings:

• 195 g sprouts (lentil sprouts from mountain lentils)
• 2 stalk(s) spring onions
• 1 m.-large bell pepper, red
• 1 m.-sized avocado(s), ripe
• 1 large banana(s), ripe
• 3 tbsp parsley, freshly chopped
• 2 tbsp peanuts, roasted, without salt
• e.g. sea salt
• n. B. Pepper, freshly ground
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar, light

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

In a salad bowl, mix the olive oil with the balsamic vinegar and season with sea salt and pepper. Dice the bell pepper and avocado flesh, and halve the banana. Finely slice the spring onions. Add all ingredients to the salad bowl along with the lentil sprouts. Roughly chop the peanuts and add them to the salad along with the parsley. Mix everything thoroughly, season with sea salt and pepper to taste, and let it marinate in the refrigerator for about an hour. Remove from the refrigerator in time before serving so the salad isn’t too cold. As a main meal, the salad serves one serving; as a side salad, it serves two servings.