INGREDIENTS
2 1/2 cups
chopped avocado
3/4 cup
cooked lentils
1/2 cup
chopped fresh cranberries
1/4 cup
dried cranberries
1/3 cup
chopped parsley
juice from 1 Meyer lemon
2 tbsp
extra virgin olive oil
1 tsp
dijon mustard
1/2
shallot, thinly sliced
salt and pepper