Avocado and tomato sfogliata with Lentil Insalatissime
4 packs of Insalatissime Rio Mare Lentils and Tuna 160 g
4 small tomatoes
a drizzle of extra virgin olive oil
salt to taste
1. Peel and cut the avocado in half and remove the pip. Brush the lemon juice across the flesh so that it doesn’t turn black and cut into very fine slices. Finely slice the tomatoes horizontally.
2. Arrange the avocado and tomato slices on one side of the plate so that they overlap slightly. Dress with a drizzle of oil and a pinch of salt.
3. Open the Insalatissime, mix the contents well, and spoon onto the plates next to the vegetables.