Lentil Salad with California Avocados and Cara Mia Marinated Artichokes

HomeRecipesMeals & Dishes7 Ingredients or LessLentil Salad with California Avocados and Cara Mia Marinated Artichokes

Total Time: 20 min

Learn more

Cook Time: 20 min

Nutrition Facts

View

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

Ingredients
Instructions

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

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 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 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.

*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.