Charred Corn and Lentil Salad

with Cherry Tomatoes, Avocado and Basil

20 min

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What We'll Send

Fresh Basil
White Wine Vinegar
Avocado
Liquid Honey
Lemon
Red Pepper Flakes
Grape Tomatoes
Feta
Canned Brown Lentils
Garlic
Red Onion Diced 1/4"
Zucchini Julienne
Frozen Corn Niblets
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains corn, milk, dairy, sulphites, and honey.

Nutrition
Calories 539
Fat 34g
Protein 17g
Carbohydrates 58g

What You'll Need

Cooking Directions

1

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.

2

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.

3

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.

4

Assemble

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

5

Serve

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

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