Ingredients

½ cup green lentils, rinsed

1/4 teaspoon salt

½ cup plain Greek yogurt, nonfat

1 garlic cloves, minced

¼ teaspoon dried basil*

¼ teaspoon ground turmeric

⅛ teaspoon black pepper

¼ cup unsalted, roasted sunflower seeds

1 ½ tablespoon fresh lemon juice

1 ripe avocado, cut into cubes

8 cups baby spinach or other greens

Directions

1. Cook lentils in a medium saucepan of simmering water until they are tender, 20–30 minutes. Drain, rinse under cold running water, and drain well again.
2. Mix yogurt, garlic, basil, turmeric, salt, pepper, and lemon juice in a small bowl to combine; set aside.
3. Assemble salad by topping salad greens with lentils, sunflower seeds, avocado, and dressing.

*This small amount of dried basil still results in a strong flavor. Reduce quantity if desired.

Serves: 4