Grilled Corn Salad Bowl

• Gluten free

• Produce

  • 4 handful Arugula
  • 1 Avocado
  • 10 Basil, leaves
  • 1/2 cup Beluga lentils
  • 2 ears Corn, fresh
  • 2 Limes
  • 1/2 cup Quick pickled onions

• Canned Goods

  • 1 Chili, fresh

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

Found on greenevi.com

Description

Ingredients

• 2 ears fresh corn
• ½ cup of beluga lentils
• ½ cup of quick pickled onions
• 1 avocado
• 4 handful of arugula
• ¼ cup of toasted pine nuts
• 1 fresh chili
• 10 basil leaves
• 2 limes
• olive oil
• salt, pepper

Directions

• Cook lentils for 15-20 minutes until tender but not falling apart. Drain and let cool a bit.
• Meanwhile break corns in half and grill them in a grill pan until kernels are tender and start to get a bit brown. It takes 15-20 minutes too.
• Slice avocados and chop chili and basil finely.
• Add arugula, basil, corns, lentils, avocado, onions, pine nuts and chili to a big bowl (or 2 or 4 bowls), drizzle lime juice and olive oil on top, then season with salt and pepper. Enjoy!