Friday, August 12, 2011
Summer Lentil Salad
10:32 AM | 
Posted by
Cara Mia
Recipe provided by the California Avocado Commission and Cara Mia Products
PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
TOTAL TIME: 25 MINUTES SERVES: 4
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)
INSTRUCTIONS
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.
TOTAL TIME: 25 MINUTES SERVES: 4
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)
INSTRUCTIONS
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.
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