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Lilly’s Table

 

Meal Detail

 

Dinner

Chopped Lentil Salad with Grilled Artichokes and Avocado Cream

from the Week of April 19, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Bring water to a boil. Trim the artichokes and place in the water. Simmer the lentils. While those cook, chop all of the veggies for the salad. Make the dressing and toss with the salad. While the artichokes are grilling, blend up the Avocado Cream.


Recipes for this Meal


Spring
Photo of Chopped Vegetables & Lentils
  • Easy
  • Medium
  • Hard
Chopped Vegetables & Lentils

Bits and pieces of vegetables are tossed together with lentils and then simply splashed with a bit of olive oil and vinegar. Mix and match the vegetables as they are available to you and don’t worry about exact portions of any ingredient. Leave the dressing, cheese and nuts off if making a large batch. This will help the salad keep a bit longer and you can adjust the extras to your personal taste just prior to serving.


Spring
Photo of Grilled Artichokes
  • Easy
  • Medium
  • Hard
Grilled Artichokes

Any size artichoke will do, from jumbo to itty-bitty baby artichokes. The cooking times will vary, when you boil them and when you grill them, but adjust as needed with the size artichoke you have available. To test them just poke the stem with a knife.


Winter
Photo of Avocado Cream
  • Easy
  • Medium
  • Hard
Avocado Cream

Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.