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Roast lamb salad with avocado, tomato, green beans and rice (*)

Portions for 1 serving:

1/4 oz of cold roast lamb (1 slice)

1 avocado

1 tomato

2oz cooked green beans

2oz cooked white rice

1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp mustard

1/8 tsp iodized salt

Nutriments table

This salad uses the leftovers of the preceding days.

Foresee to cook more rice and green beans than needed with a roast lamb and the salad is almost ready!

Cut the lamb, the tomato and the avocado in small dices and put all the ingredients in a large bowl. Prepare the dressing separately and pour it on the salad.