Mighty Bowl with California Avocados

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Serves: 12

Ingredients
Instructions

Yield: 12 Entrée Salads 6 cups cooked grain and lentil medley (equal parts: brown rice, quinoa, red rice, lentils, wild rice) 18 cups fresh kale, cut into 1 inch pieces (12 oz.) 4 cups cooked black beans (30 oz.) 4 cups Mediterranean Salsa (recipe follows) 3 Fresh California Avocados*, peeled, pitted, sliced 1 1/2 cups Creamy Avocado Cilantro Lime Dressing (recipe follows) Mediterranean Salsa(Yield: 4 cups) 2 cups tomatoes, diced (9 oz.) 1 1/2 cups cucumber, peeled and diced (7 ½ oz.) 1/2 cup green bell pepper, diced (2 ¼ oz.) 3/4 cup red onion, diced (3 ½ oz.) 1/2 cup basil, chopped (¾ oz.) 1 Tbsp. capers 1 1/2 tsp. chopped parsley 1 1/2 tsp. chopped garlic 1 1/2 tsp. lemon juice 1 tsp. ground black pepper 1/2 tsp. salt Creamy Avocado Cilantro Lime Dressing(Yield: 1 ½ cups) 4 cups cilantro leaves and stems, roughly chopped (12 oz.) 2 large Fresh California Avocados, pureed (2 cups) 2 cups water (16 oz.) 1 cup Greek yogurt (8 oz.) 2 Tbsp. chopped garlic 2 Tbsp. lime juice 2 tsp. kosher salt

Mediterranean Salsa:

Mix all ingredients together and let sit for one hour. Cover and refrigerate.

Creamy Avocado Cilantro Lime Dressing:

Pulse all ingredients in a food processor or blender until smooth. Cover and refrigerate.

Per order:

Place ½ cup of the grain mixture in the bottom of each bowl.
Arrange 1 ½ cups (packed) kale, 1/3 cup black beans, 1/3 cup Mediterranean Salsa and avocado slices in each bowl so that all of the ingredients can be identified.
Top each bowl with 2 Tbsp. Creamy Avocado Cilantro Lime Dressing.

*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.