My Mediterranean Lunch...Lentil, Artichoke and Avocado Salad

Ingredients

For Dressing:

 2 ½ Tbsp. Olive Oil

1 Tbsp Agave Syrup

2 Tbsp. balsamic vinegar

2 medium garlic cloves, minced

¾ tsp. dried rosemary

½ tsp.salt

⅛ tsp.dried pepper flakes

For Salad

½ cup dried lentils, sorted, rinsed, and cooked


1 ½ cups grape tomatoes, quartered

1 cup Artichoke Hearts, (drained, not marinade), coarsely chopped

½ ripe, Fresh California Avocado, peeled, seeded and chopped

¼ cup chopped fresh oregano and parsley to taste (my own herbs) J

For Bed

1 cup various lettuce and baby spinach leaves (From my deck garden)  :)

Directions:

Mix salad ingredients. Whisk the dressing ingredients and pour over the salad. Serve on the bed of greens. :)