Recipe by www.skinnytaste.com

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A protein-packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!

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Ingredients

• 3 oz avocado
• 2 eggs (large, hard boiled)

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Method

1. Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!

View the recipe instructions at www.skinnytaste.com