Lentil Salad with Avocados and Marinated Artichokes
2018-02-14 21:08:47
Serves 4
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Nutrition Facts
Serving Size
776g
Servings
4
Amount Per Serving
Calories 987
Calories from Fat 443
% Daily Value *
Total Fat 51g
78%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 35g
Cholesterol 0mg
0%
Sodium 1454mg
61%
Total Carbohydrates 106g
35%
Dietary Fiber 55g
220%
Sugars 16g
Protein 36g
Vitamin A
114%
Vitamin C
126%
Calcium
20%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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