Name: Lentil, Tomato & Mixed Greens Salad with Avocado & Garlic Bread
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ cups brown lentils, dried; 12 cloves garlic; 1 ½ small bunches green onions (scallions); 1 ½ (142 g) pkg spring mix (mixed greens); 3 tomatoes; 6 whole grain buns or rolls; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; salt

Lentil, Tomato & Mixed Greens Salad with Avocado & Garlic BreadLentil, Tomato & Mixed Greens Salad with Avocado & Garlic Bread — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 ½ cups brown lentils, dried

12 cloves garlic

1 ½ small bunches green onions (scallions)

1 ½ (142 g) pkg spring mix (mixed greens)

3 tomatoes

6 whole grain buns or rolls

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 175°C (350°F).

Rinse lentils under cold water and transfer to a small saucepan. Add water and salt; bring to a boil. Reduce heat to a simmer and cook until tender 15-20 minutes.

Peel and mince garlic. In a small bowl, mix together ¾ of the garlic (save the rest for the salad), oil, and Italian seasoning.

Place buns or rolls cut side up in a small baking dish. Spoon olive oil and garlic mixture on the bread.

Place in the oven and bake until bread is crusty, 10-12 minutes.

In a small bowl, prepare dressing by whisking together remaining garlic, oil, vinegar, Dijon, salt, and pepper.

Wash and dry greens. Wash, dry, and cut tomatoes into wedges. Halve and pit avocados; scoop out and medium dice. Wash, trim root ends, and chop green onions. Transfer everything to a large bowl.

Drain lentils and add to bowl. Toss salad.

To serve, place salad on a plate, drizzle with dressing, and have with garlic bread on the side. Enjoy!

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