Lentil Salad with California Avocados and Cara Mia Marinated Artichokes

1. Bring 2 cups water to boil in medium saucepan. Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender.
2. Meanwhile, whisk together oil, vinegar, garlic, rosemary, and salt in medium bowl.
3. Fold in remaining ingredients, except spring greens.
4. Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture.
5. Fold in spring greens until slightly wilted and serve.

Tip: For even faster preparation use one cup of pre-cooked lentils.

Serving Suggestion: Serve in Boston Bibb lettuce cups or on whole romaine lettuce leaves.