The Best Vegan Salad

200 ½ mL can of lentils rinsed and dried

1 cups cooked barley seasoned with salt, pepper, 1 tsp vegan butter and 2 tbsp lemon

½ avocado cut into bite sized pieces

⅕ cup fresh parsley finely chopped

⅕ cup Patience Fruit and Co. dried cranberries

½ tsp sea salt

¼ tsp fresh pepper

juice of 1 lemon

1 ½ tbsp. olive oil

½ tbsp. dijon mustard