Ingredients
½large lemon
4tspolive oil
¼tspkosher salt
black pepper
3ozavocado
½cupcooked lentils
½cupcooked quinoa
½cupgrape tomatoes,halved
2cupsbaby arugula
2large eggs,hard boiled
Preparation
Whisk the lemon juice, olive oil, salt, and pepper in a small bowl and divide into 2 pint-sized mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula, and egg dividing equally.
Close the jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!
