May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.
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.
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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