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Lentil, Tomato & Mixed Greens Salad with Avocado & Garlic Bread.

  • 2
    avocados
  • 1 cup
    brown lentils
  • 8 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  • 2
    tomatoes
  • 4
    whole grain buns or rolls
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  • 1
    Preheat oven to 350°F.
  • 2
    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.
    1 cup brown lentils
    2 cups water
    ¼ tsp salt
  • 3
    Peel and mince garlic. In a small bowl, mix together ¾ of the garlic (save the rest for the salad), oil, and Italian seasoning.
    8 cloves garlic
    4 tbsp extra virgin olive oil
    2 tsp Italian seasoning
  • 4
    Place buns or rolls cut side up in a small baking dish. Spoon olive oil and garlic mixture on the bread.
    4 whole grain buns or rolls
  • 5
    Place in the oven and bake until bread is crusty, 10-12 minutes.
  • 6
    In a small bowl, prepare dressing by whisking together remaining garlic, oil, vinegar, Dijon, salt, and pepper.
    6 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    ½ tsp Dijon mustard
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    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.
    1 (5 oz) pkg spring mix (mixed greens)
    2 tomatoes
    2 avocados
    1 small bunch green onions
  • 8
    Drain lentils and add to bowl. Toss salad.
  • 9
    To serve, place salad on a plate, drizzle with dressing, and have with garlic bread on the side. Enjoy!