Avocado Lentil Salad with Strawberry Chipotle Vinaigrette

Ingredients

Vinaigrette:

½ cup (125 mL) cleaned and halved fresh strawberries

3 Tbsp (45 mL) cider vinegar

1 Tbsp (15 mL) honey

1 tsp (5 mL) minced chipotle pepper packed in adobo sauce

2 tsp (10 mL) lemon juice

½ tsp (2 mL) whole grain mustard

1 Tbsp (15 mL) olive oil

salt and ground black pepper, to taste

Salad base:

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

3 cups (750 mL) baby arugula

1½ cups (375 mL) cleaned and quartered fresh strawberries

1 large ripe avocado, peeled and medium dice

1 Tbsp (15 mL) chopped fresh cilantro (reserve some for garnish)

1⁄3 cup (75 mL) toasted slivered almonds (reserve some for garnish)