Ingredients
Scale
- 2 ears fresh corn
- 1/2 cup of beluga lentils
- 1/2 cup of quick pickled onions
- 1 avocado
- 4 handful of arugula
- 1/4 cup of toasted pine nuts
- 1 fresh chili
- 10 basil leaves
- 2 limes
- olive oil
- salt, pepper
Instructions
- 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!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad