When summer hits, I start to crave light, fresh foods. The heat (and humidity) makes me want more fruits, more greens, and foods that aren’t going to raise my internal temperature too high. But, I also need something that will sustain me for hours, and fruits and vegetables alone just don’t make the cut. I love lentils because they are great either warm or cold, easy to make, and add a nutty, earthy flavour to dishes. Sprouted lentils are also easier to digest than conventional ones, and contain more vitamins and minerals. They also have 11g of protein per serving, 20% of your daily fiber. This makes it the perfect addition to summer salads, or side dishes, or main dishes.

This salad packs a punch of flavour with the sweet, caramelized peaches, zesty arugula, and fresh basil and mint dressing. Avocado tastes good with basically everything, and gives a kick of healthy fats. The red onion, grilled corn, and cherry tomatoes give freshness and colour. This salad can be made as a main dish, or a side dish. It’s good with the lentils warm or cold, but I prefer them warm. I ate this for lunch, and I was satisfied for hours. This will definitely be a summer staple!

Enjoy!

Ingredients

For the salad:

• 1c. Back 2 the Garden Sprouted lentils
• ¼ red onion, thinly sliced
• ½ avocado, cut lengthwise into wedges
• 1/2c. cherry tomatoes
• 2 ripe peaches
• 2c. arugula
• ½ cob of corn
• 1T. extra virgin olive oil

Fresh Basil and Mint Dressing:

• 1T. fresh chopped basil and mint, each
• ½ lemon
• 2T. Extra Virgin Olive Oil

Boil 3c. water, add lentils, and simmer for about 30 minutes. Once liquid is absorbed, remove from heat and keep lid on. Cut one peach in half, and cut the other into thin wedges. To caramelize the peaches, heat 1T. olive oil in a pan, and once hot, add the peach halves face down, and the peach wedges. Cook on medium low for at least 10 minutes, until soft. Grill or boil fresh corn (grilling recommended). To a bowl or plate, add arugula, lentils, avocado, red onion, peach wedges, and grilled corn. Drizzle dressing on top, and serve with a caramelized halved peach.