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Charred Corn and Lentil Salad

with Cherry Tomatoes, Avocado and Basil

20 min

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What We'll Send

Basil Fresh
White Wine Vinegar
Liquid Honey
Red Pepper Flakes
Grape Tomatoes
Cooked Brown Lentils
Red Onion Diced 1/4"
Zucchini Julienne
Corn Frozen
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 539
Fat 34g
Protein 17g
Carbohydrates 58g

What You'll Need

Cooking Directions


Prepare Ingredients

Wash tomatoes, basil, and lemon. Cut tomatoes in half. Pick and finely slice basil leaves. Zest lemon and cut in half. Cut avocado in half, remove pit, and slice. Drain and rinse lentils.


Prepare Dressing + Salad

In a large bowl, whisk together white wine vinegar, honey, lemon juice to taste, half of the basil, and 2 tbsp. (4 tbsp. for 4 servings) olive oi. Season to taste with salt and pepper. Mix in lentils and cherry tomatoes.


Char Corn

Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over high. Add corn and cook for 3-4 minutes, stirring often until corn starts to char. Add onions,  garlic, and lemon zest. Cook for about 2 minutes until onions are tender. Turn off heat and stir in zucchini. Season with salt and red pepper flakes to taste.



Add cooked vegetables to mixing bowl. Stir to mix dressing evenly. Season to taste with salt if needed.



Divide salad into serving bowls. Top with crumbled feta and remaining basil. Add sliced avocado. Enjoy!

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