summer lentil salad
This recipe is absolutely perfect for summer! Take advantage of avocados being in season and enjoy the fresh flavors of this recipe.
ingredients:
- 1 1/2 cups grape tomatoes, quartered
- 1 cup Cara Mia Marinated Artichoke Hearts, coarsely chopped plus 2 Tbsp marinade
- 1/2 large, ripe California Avocado, peeled, seeded and chopped
- 1/4 cup chopped fresh basil, or to taste
- 1 cup spring greens or baby spinach, coarsely chopped
- 1/2 cup dried lentils, sorted and rinsed
- 2 1/2 Tbsp STAR Extra Virgin Olive Oil
- 2 Tbsp STAR Balsamic Vinegar
- 2 medium garlic cloves, minced
- 3/4 tsp dried rosemary
- 1/2 tsp salt
- 1/8 tsp dried pepper flakes (optional)
directions:
- Bring 2 cups water to boil in medium saucepan.
- Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender. Meanwhile, whisk together olive oil, vinegar, garlic, rosemary and salt in medium bowl.
- Fold in remaining ingredients, except spring greens.
- Drain lentils in colander and run under cold water to cool quickly.
- Shake off excess liquid and stir into the artichoke mixture.
- Fold in spring greens until slightly wilted.
- Serve as is or in Boston Bibb lettuce cups or on whole romaine lettuce leaves.
- TIP: For even faster preparation, use one cup of pre-cooked lentils.
prep time & servings:
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 25 MINUTES
SERVES: 4