Lentil, Tomato & Mixed Greens Salad with Avocado & Garlic Bread

Directions

1. Preheat the oven to 350°F.
2. rinse the lentils under cold water, transfer to a small saucepan, cover with water, add a pinch of salt, bring to a boil, then simmer 15–20 minutes until tender.
3. Peel and mince the garlic. In a small bowl, combine ¾ of the garlic with oil and Italian seasoning.
4. Arrange the buns cut side up in a small baking dish. Brush the bread with the garlic-oil mixture.
5. Bake the bread until the edges are crusty, about 10–12 minutes.
6. In a separate small bowl, whisk together the remaining garlic, oil, balsamic vinegar, Dijon, salt and pepper to make the dressing.
7. Rinse greens, tomato, avocado and green onions; pat dry and chop as needed, then combine in a large bowl.
8. Drain the cooked lentils and add them to the greens; toss to combine.
9. Just before serving, drizzle the salad with the dressing and serve with the garlic bread on the side.