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Lentil Salad With California Avocados and Cara Mia Marinated Artichokes
4
30 mins
Ingredients
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½ cup dried lentils, sorted and rinsed
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2 ½ Tbsp. STAR Extra Virgin Olive Oil
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2 Tbsp. STAR Balsamic Vinegar
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2 medium garlic cloves, minced
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¾ tsp. dried rosemary
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½ tsp. salt
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⅛ tsp. dried pepper flakes, optional
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1 ½ cup grape tomatoes, quartered
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1 cup Cara Mia Marinated Artichoke Hearts, (drained, reserve marinade), coarsely chopped
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2 Tbsp. reserved artichoke marinade
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½ ripe, Fresh California Avocado, peeled, seeded and chopped
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¼ cup chopped fresh basil, or to taste
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1 cup spring greens or baby spinach, coarsely chopped
Instructions
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1.
Bring 2 cups water to boil in medium saucepan. Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender.
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2.
Meanwhile, whisk together oil, vinegar, garlic, rosemary, and salt in medium bowl.
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3.
Fold in remaining ingredients, except spring greens.
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4.
Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture.
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5.
Fold in spring greens until slightly wilted and serve.
