California Avocados are NOW in season!
HomeRecipesMeals & Dishes7 Ingredients or LessLentil Salad with California Avocados and Cara Mia Marinated Artichokes

Lentil Salad with California Avocados and Cara Mia Marinated Artichokes

Star ratingStar ratingStar ratingStar ratingStar rating (35)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 20 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 250
Total Fat 14g
Saturated Fat 1.5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 0mg
Sodium 440mg
Total Carbs 25g
Dietary Fiber 7g
Total Sugars 4g
Protein 10g
Potassium 267mg

Vitamin A 1120 (IU); Vitamin C 18 mg; Calcium 15 mg; Iron 3 mg; Vitamin D 0 (IU); Folate 40 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 2%; Iron 15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Fast, fresh, and full of fiber, this meatless main salad explodes with fresh flavors of basil, rosemary and sweet tomatoes. The tenderness of the avocado combined with the deeply marinated artichokes makes every bite pop!

Start cooking

Serves: 4

|
1/2 cup dried lentils, sorted and rinsed 2 1/2 Tbsp. STAR Extra Virgin Olive Oil 2 Tbsp. balsamic vinegar 2 medium garlic cloves, minced 3/4 tsp. dried rosemary 1/2 tsp. salt 1/8 tsp. dried pepper flakes, optional 1 1/2 cups grape tomatoes, quartered 1 cup Cara Mia Marinated Artichoke Hearts, (drained, reserve marinade), coarsely chopped 2 Tbsp. reserved artichoke marinade 1/2 ripe, Fresh 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. 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.

Print recipe

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.

Recipe Tags: | View More Tags
Recipe Categories: 7 Ingredients or Less Dairy Free Gluten Free High Fiber Plant Protein Salads & Dressings Side Dishes Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles