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Lentil Salad with California Avocados and Cara Mia Marinated Artichokes

Lentil Salad with California Avocados and Cara Mia Marinated Artichokes
Total time:

20 min

Prep time:

0 min

Cook time:

20 min

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!


Serving Size: 4

1/2 cups 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
1/5 tsp. dried pepper flakes, optional
1 1/2 cup grape tomatoes, quartered
1 cups 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 cups chopped fresh basil, or to taste
1 cups spring greens or baby spinach, coarsely chopped

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


  1. Bring 2 cups water to boil in medium saucepan. Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender.
  2. Meanwhile, whisk together oil, vinegar, garlic, rosemary, and salt in medium bowl.
  3. Fold in remaining ingredients, except spring greens.
  4. Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture.
  5. 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.

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