Vegetable salad

Preheat oven to 425. Line baking sheet with foil. Bring pot of water to a boil. Squeeze 2 tbs lemon juice, set aside.

Slice asparagus and potatoes into bite size pieces. Toss in oil, salt, and pepper. Arrange on baking sheet. Cook 20 minutes.

Add lentils to water, cook according to package. Drain and rinse with cool water.

Place arugula, lentils, asparagus, potatoes, lemon juice, and feta in a large bowl, stir. Top with avocado slices and dressing. Serve immediatly.