Yield: 12 entrée salads

INGREDIENTS

• 6 cups cooked grain and lentil medley (equal parts: brown rice, quinoa, red rice, lentils, wild rice)
• 18 cups fresh kale, cut into 1 inch pieces (12 oz.)
• 4 cups cooked black beans (30 oz.)
• 4 cups Mediterranean Salsa (recipe follows)
• 3 Fresh California Avocados, peeled, pitted, sliced
• 1 1⁄2 cups Creamy Avocado Cilantro Lime Dressing (recipe follows)

For Mediterranean Salsa (Yield: 4 cups):

INGREDIENTS

• 2 cups tomatoes, diced (9 oz.)
• 1 1⁄2 cups cucumber, peeled and diced (7 1⁄2 oz.)
• 1⁄2 cup green bell pepper, diced (2 1⁄4 oz.)
• 3⁄4 cup red onion, diced (3 1⁄2 oz.)
• 1⁄2 cup basil, chopped (3⁄4 oz.)
• 1 Tbsp. capers
• 1 1⁄2 tsp. chopped parsley
• 1 1⁄2 tsp. chopped garlic
• 1 1⁄2 tsp. lemon juice
• 1 tsp. ground black pepper
• 1⁄2 tsp. salt

For Creamy Avocado Cilantro Lime Dressing (Yield: 1 1⁄2 cups):

INGREDIENTS

• 4 cups cilantro leaves and stems, roughly chopped (12 oz.)
• 2 large Fresh California Avocados, pureed (2 cups)
• 2 cups water (16 oz.)
• 1 cup Greek yogurt (8 oz.)
• 2 Tbsp. chopped garlic
• 2 Tbsp. lime juice
• 2 tsp. kosher salt

Procedure: 

1. For Mediterranean Salsa:Mix all ingredients together and let sit for one hour.Cover and refrigerate.
2. For Creamy Avocado Cilantro Lime Dressing: Pulse all ingredients in a food processor or blender until smooth. Cover and refrigerate.
3. Per order: Place 1⁄2 cup of the grain mixture in the bottom of each bowl. Arrange 1 1⁄2 cups (packed) kale, 1/3 cup black beans, 1/3 cup Mediterranean Salsa, and avocado slices in each bowl so that all of the ingredients can be identified. Top each bowl with 2 Tbsp. Creamy Avocado Cilantro Lime Dressing.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Courtesy of California Avocado Commission