Lentil Salad with California Avocados and Cara Mia Marinated Artichokes

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

*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.