1/2 cup dried lentils, sorted and rinsed

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2 1/2 Tbsp. STAR Extra Virgin Olive Oil

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2 Tbsp. balsamic vinegar

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2 medium garlic cloves, minced

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3/4 tsp. dried rosemary

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1/2 tsp. salt

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1/8 tsp. dried pepper flakes, optional

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1 1/2 cups 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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1/2 ripe, Fresh California Avocado, peeled, seeded and chopped

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1/4 cup chopped fresh basil, or to taste

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1 cup spring greens or baby spinach, coarsely chopped

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.