• 1 package (300 g) Champêtre sliced ​​yellow beets, drained
• 1 can (540 ml) lentils, drained and rinsed
• 250 ml (1 cup) arugula, tightly packed
• 1 large avocado, cubed
• 250 ml (1 cup) cherry tomatoes, halved
• 1/2 cup (125 ml) crumbled feta cheese
• 1/4 cup (60 ml) pumpkin seeds
• 1/4 cup (60 ml) Kalamata olives, sliced
• Fresh basil, chopped to taste

Lemon dressing:

• 60 ml (1/4 cup) each: plain Greek yogurt and olive oil
• 45 ml (3 tbsp.) Lemon juice
• 10 ml (2 tsp) each: lemon zest, Dijon mustard and honey
• 1 garlic clove, crushed
• Salt and pepper to taste